This Linden Blossom Jam recipe is a fantastic way to create a preserve out of a super seasonal ingredient which we can use over the rest of the year.
Collect your blossoms/plant material the day before you want to make the preserve. If using blossoms place in a jug, the day before, in alternate layers with the sugar to allow optimum infusion.
Ingredients to make Linden Blossom Jam
- 2 cups of Lime/Linden blossoms, leaf bracts removed
- 1 ½ cups of water
- 3 tablespoons of lemon juice
- 2 cups of jam sugar, (make sure it has added pectin).
1 medium saucepan
A couple of sterilised jars.
- Place all your ingredients into a saucepan & heat gently until all of the sugar has melted. Bring the pan to a gentle rolling boil & continue heating until the setting point is reached which is 105 degrees Celsius. This usually takes about 10 minutes. If you don’t have a thermometer you can drop a blob onto a plate which has been in the fridge & if it’s ready the mixture will crinkle on the surface when you push it with a spoon.
- Allow to cool slightly then pour into your jars. Should keep well for up to a year.
You can use this recipes with any type of edible blossom.
Recipe credit for Forager Vicky who you can find at @thelittleforagerskitchen