Home-made elderflower curd

Elderflower curd with cup & pot of tea

My beautiful sambucus nigra is still blooming, so I was on the lookout for another recipe in which I could use the flowers. These days, I find so much inspiration on Instagram; one of my Insta-buddies had just posted a photo of some delicious-looking elderflower curd she’d made, so I thought I’d give that a go.

zesting and juicing lemons Elderflower curd ingredients in a saucepan

She used the wild variety of elderflower which has delicate off white flowers however, the flowers on mine are tinged purple. I wondered how that would affect the colour of the resulting curd. I was worried that it would turn out a sludgy brown, but I needn’t have been apprehensive. It had a slight pinkish blush to the usual yellow colour.

This recipe makes a single, average-sized jar, but you can easily multiply the quantities. If you don’t think that you’ll consume all the curd in a week or two, make sure that you thoroughly sterilise all your post-cooking equipment; jars, lids, jelly bag/sieve, spoon/spatula, funnel etc. Simply boil them up in a large jam pan/saucepan of water.

straining elderflower curd through a jelly bag into a measuring jug Elderflower curd in a glass jar

The taste was gorgeous; rich and fragrant. So far, we’ve had it on fruit scones, but it would be perfect in sandwiches, toast or between the layers of a Victoria sponge. This is definitely an elderflower recipe I’ll be returning to every summer.

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Home-made elderflower curd recipe

Elderflower curd with cup & pot of tea

Elderflower curd

Cook Time 1 hour
Course Condiment
Cuisine British


  • 3 large or 6 small elderflower heads you can use either white or pink flowers
  • 50 g/1¾oz unsalted butter
  • 200 g/7oz white granulated sugar
  • lemons zest & juice
  • 2 eggs


  • Sterilise a lidded jam jar, jelly bag or sieve, spatula and measuring jug. Set aside for the end
  • Put all the ingredients except the eggs into a saucepan over a low heat. Stir until the butter is melted and the sugar has dissolved
  • Transfer the mixture to a heatproof bowl and allow the contents to cool slightly (about 5 minutes)
  • In the meantime, bring a saucepan of water to a simmer (ensure the heatproof bowl can sit on top of the saucepan without the water coming into contact with the base)
  • Add the eggs to the mixture and put the heatproof bowl on top of the saucepan of simmering water
  • Stir occasionally until the mixture thickens to the consistency of custard (about 45 minutes)
  • Pour the mixture through the sterilised jelly bag/sieve into the measuring jug. Push the contents through using the spatula, if necessary
  • Transfer the curd into the sterilised jar and cover immediately with the lid. Allow to cool completely before using
Elderflower curd ingredients
Keyword curd, elderflower, forage