Strawberry Elderflower Jam

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Preserving Method: Water Bath Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
2. COMBINE strawberries and elderflower liquor in a 4-qt. stainless steel or enameled Dutch oven. Crush berries with a potato masher.
3. STIR in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
4. STIR in sugar and honey. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
5. LADLE hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
6. PROCESS jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.