Raspberry & Elderflower Jam recipe from “The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments” by Kylee Newton.
Raspberry & Elderflower Jam Recipe
Equipment
4–5 x 250ml (8½fl oz) jars
Recipe cuisine: Jam
Victoria Sponge with Raspberry & Elderflower Jam & Cream Recipe
Serves 8-10 pieces
Equipment
Round cake pans
Stand mixer
Prep time
30m
Cook Time
15m
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Cuisine
Prep time
10m
Cook Time
20m
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Cuisine
Prep time
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Cook Time
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