Rhubarb jam with elder flowers

Besides asparagus it is also high season for fresh rhubarb and blooming elder flowers. I have used this recipe on Midsummer jam (strawberry jam with elder flower) as inspiration.

Other suggestion rhubarb jam could be these: rhubarb-white currant jam, rhubarb-raspberry jam, rhubarb-apple jam, strawberry-rhubarb jam, tomato-rhubarb jam, rhubarb jam & rhubarb jam with vanilla.

Rhubarb jam with elder flowers:

• 500 g rhubarb - stems cut into small pieces
• 1½ dl water
• 250-300 g sugar
• 8 g pectin
• 1 teaspoon citric acid
• 8-10 elder flower stems
• potassium sorbat - optional

1. Clean the rhubarb stems, cut them into 1-2 cm pieces.
2. Place the rhubarb and water into medium size cooking pot.
3. Bring to the boil, let the rhubarb simmer gentle for 15 minutes, until the rhubarb is boiled out.
4. Dry-mix the pectin with 50 g sugar, stir the pectin mixture into the rhubarb mass.
5. Let the rhubarb boil for 4-5 minutes.
6. Add in the citric acid and sugar, and bring a rolling boil.
7. Let the jam boil for 2-4 minutes.
8. Add the elder flowers into the jam, stir well. 
9. Remove the cooking pot from the heat, push any scums from the surface of the pan to the side and remove it with a metal spoon. 
10. Prepare the jam glasses by filling them with boiling water to sterilise them.
11. Fill the glass with jam and close the glass. Store them cold.
12. Store at ambient temperature.