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A combination of the best two early summer flavours.
6 large elderflower heads
1.5 kg rhubarb
1.5 kg sugar
1 lemon
Tie the elderflowers in a muslin bag and put in the bottom of a large mixing bowl. Cut up the rhubarb, put on top and sprinkle with the sugar.
Cover with foil or a plate and leave for 12 hours.
Stir well with a wooden spoon, cover again and then leave for another 12 hours.
Empty the bowl into a saucepan and heat slowly until the remaining sugar has dissolved. Do not allow to boil.
Return to the bowl, cover and leave for 12 hours.
Remove the muslin bag and add the juice of the lemon.
Bring slowly to a boil the boil rapidly until setting point is reached.
Pot in sterilised jars while still hot.
This recipe is adapted from the one in Edible Wild Plants & Herbs by Pamela Michael.
See here for a blog post about making the Elderflower and Rhubarb jam recipe.
