Linden Blossom Jam

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).

Click here to see our linden foraging guide


 1 medium saucepan      

  1 jug

  A couple of sterilised jars. 


  1. 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.
  2. 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


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