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Rhubarb elderberry jam from SANTO STEFANO

A delicious recipe from Christian, host of the Santo Stefano House

Just in time and before the elder blossoms start to bloom, I am sharing my favorite recipe for rhubarb-elderflower jam with you today. The Bushes of the elder bloom from May to July and are preferred near houses. So maybe there is even an elder bush on your doorstep?

If you harvest the flowers yourself, it is advisable to do this at lunchtime, because then the flowers give off their heavenly scent. After the harvest, the flowers should be used promptly, for example with our recipe, which our guests from the breakfast table of the Santo Stefano House know and love.

Fresh from the bush onto bread

Ingredients for rhubarb and elderflower jam:

  • 1 kg rhubarb
  • 750 g raw cane sugar
  • 4 handfuls of elderflower
  • 2 teaspoons of agar agar


1. Cut the rhubarb into small pieces and add the sugar. Let stand for several hours or overnight. Bring to the boil and simmer gently for at least 10 minutes.

2. Mix agar-agar with a little liquid (eg orange juice) and add to the boiling jam. Let simmer for another 2 minutes.

3. Pluck the elderflower from the umbels, add to the boiling jam, briefly bring to the boil again and immediately pour into hot glasses.


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