ELDERFLOWER CORDIAL

makes about 2 litres

25 large elderflower heads
finely grated zest of 3 unwaxed lemons and 1 orange, plus their juice
900g golden sugar
1 tbsp citric acid (optional)

When picking the elderflowers, only pick the flower heads that are just beginning to open and some are still closed. Never pick when wet.
Inspect the flower heads for bugs and remove. Place in a large bowl together with the orange and lemon zest. Bring 1.5 litres of water to the boil and pour over the elderflowers and citrus zest. Cover and leave overnight.
Strain the liquid through a very fine sieve lined with muslin and pour into saucepan. Add the sugar, lemon and orange juice, and the citric acid, if using. Heat to gently dissolve the sugar, then bring to a simmer and cook for a couple of minutes. Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles.

Cordial will keep as is for several weeks without adding citric acid but I also really like the tang that citric acid adds to it and it cuts through the sweetness. If you would like to store it for longer, add citric acid.

To sterilise bottles:
First wash the jars in hot soapy water and rinse in clean warm water. Allow them to drip dry, upside down, on a rack. When dry place on a baking tray and place in preheated oven 140C for half and hour while you make the jam. Alternatively, run the jars and lids through a hot dishwasher cycle, then let them dry, but keep them warm.