Strawberry-Elderberry flower jam (Marmelada frouwles me sambouka)
2 kg. strawberries
10 elderberry flower heads, flowers carefully removed
1 kg + 4 Tablespoons sugar
100 ml elderberry syrup
Juice of 2 large lemons
2 sachets Marmello or other jam pectin
Wash the strawberries if necessary. Drain them well, chop and place them in a large, heavy-bottom pan.
Sprinkle the 1 kg. of sugar over the strawberries and leave them overnight in a cool place or in the refrigerator. Add the elderberry flowers and syrup to the pan, and bring to a boil. Add the lemon juice and cook, stirring, for 5 minutes.
If you would like a jam without bits of fruit, use a stick blender to puree the fruit. Mix the pectin with the 4 T sugar and stir this into the jam. Bring to the boil again, and allow to boil for at least one minute. Skim off any foam that rises to the surface before pouring the jam into clean, hot jars. Seal the jars, then turn them upside down for about 20 minutes.