Homemade Rhubarb Jam with Elderflower and Apricots

If you're craving something original and a little nostalgic, try rhubarb, apricot, and elderflower jam. The gentle tang of rhubarb, the sweetness of apricots, and the floral aroma of elderflowers make it irresistible. Perfect for toast, croissants, or mixed into yogurt.

What you’ll need:

• 1.2 kg rhubarb, cleaned and chopped
• 500 g ripe apricots (pitted and chopped)
• 10–15 elderflower heads
• 1 kg jam sugar (2:1 ratio)
• Juice of 1 lemon

Instructions:

1. Put the rhubarb and apricots into a large pot. Add the lemon juice and stir.
2. Tie the elderflowers in cheesecloth or place them in a tea strainer to easily remove them after cooking. Add to the pot.
3. Add the jam sugar, mix well, and let it sit for about 30 minutes to release the juices.
4. Bring to a boil and cook for 4–5 minutes, stirring constantly. Skim off any foam.
5. Remove the elderflowers, test the jam’s consistency, and pour into sterilized jars if it sets.
6. Seal the jars, turn them upside down for 5 minutes, then upright and allow to cool.

Tip:

This jam is also great as a cake filling, on cheesecake, or as a sweet homemade gift. To make it extra special, stir in a handful of white elderflowers without stems at the end – after all, we eat with our eyes too. :)