I’ve wanted to make cherry blossom jam for the last few years and every time I’ve got around to making it, I’ve either had bad luck with the blossom or it’s been to late in the year.
Today when we got back from a trip into Oxford I noticed all the blossom was blowing off the tree due to the severe wind, so picked up my basket and got to work.
This jam is very simple and takes literally 20 minutes to make, so I wanted to share my recipe with you below:
2 cups of petals (just go through pulling them off and put them in a bowl
2 cups of water
2 1/2 cups of sugar
2 small raspberries for colour (can leave out if you don’t want pink colour)
Half a lemon squeezed
Put everything into a pan and stir until the sugar has dissolved.
Set to boil and check until the jam is at 105 degrees c or runs off a plate and stops.
Get yourself some recycled jars – clean them and pour in boiled water (put a spoon in the jar to prevent cracking).
So the same with the lids and once the jam is ready, tip out the water and place the jam in the jar using a jam funnel if available.
Finally, put the lid on and wait to set!