strawberry and elderflower jam.

Somewhat stylised jam. 

It's summertime in Britain, so it's very cold and grey. Naturally. But my attitude is that if you want to live in Britain and also want to enjoy summer, you need intense powers of optimism and imagination. I have these in spades, and have thus been enjoying a summer of swimming, ice cream, and rambling on the Heath under the greyest of skies.

This was all very effective until today. Today, mid-July, I'm freezing. I'm damp. I feel like I can't get warm, and consequently feel incredibly morose. Nothing seems to be right today. Which is how I found my way to the kitchen - that place I so rarely find myself these days.

I'm determined to cheer up, though, and likewise determined to restore that feeling of summer. I've rescued the punnet of strawberries that was going off on the kitchen table by turning it to jam. Along with a splash of the elderflower cordial I made a few weeks back. If this jewel-like, floral concoction doesn't make the sun come out, nothing will.

*****

1/2 punnet strawberries, stalked and halved
3/4 cup sugar
3 Tbsp. elderflower cordial
1/2 lemon, squeezed

1. Bring all the ingredients to a simmer in a small pot. As the strawberries begin to soften, press them with the back of a spoon to make the texture more consistent. 2. Simmer for about 25-30 minutes, until slightly reduced, or until the jam sets when spooned onto a cold plate. 3. Pour out into sterilised jars, seal, and leave to cool.

You can either process this jam so it keeps, or eat within a month and refrigerate after opening.