Elderflower soaked Strawberries (whole and Jam)
- 5 cups strawberries - keep small ones whole; halve or quarter larger ones
- 1/2 cup Elderflower cordial
- 1 lime, juiced
- 1/2 tsp vanilla extract
- 2 tbs sugar
- If making jam: 1 tbs low sugar pectin (optional)
Combine all ingredients in a medium pot over medium heat. Cook until juices form and the berries begin to float (this should take about 7 minutes). If you want to keep them whole, stop here, and store in glass jars in the refrigerator for up to 3 weeks.
to make Jam:
Once the strawberries are removed from the heat, carefully pour them into a blender. On low speed, pulse 4 times, or until you've reached your desired consistency. Return the mixture to your pot over medium heat. Whisk in the pectin and cook for another 5 minutes. Store in glass jars in the refrigerator for up to 3 weeks, or can for use later in the year.
*I saved one half-pint jar of whole strawberries, covered in their juice, and continued to make jam with the rest. Makes two more half-pint jars worth.
Serving suggestions: On top of any cakes or sweet biscuits, spread on scones, or enjoyed on ice cream. Maybe even this Basil-Chip Ice Cream Pie! Pictured below :).