Give your elderflowers a gentle shake and a check over to make sure there aren't any unsuspecting insects hiding among the blossoms, then put them all into a large bowl or pot.

Pour over the apple juice, prosecco and lemon juice, then slice up the lemon skin and add it to the pot too. Place a plate on to to make sure everything is weighed down, then cover and refrigerate for 24 hours.

The following day, put 2-3 small saucers in the freezer, and sterilise 6 or 7 x 200ml jars. Strain the mixture through a fine sieve, (squeezing the flowers to make sure you get all the liquid out) into a large saucepan - big enough that the liquid comes no more than halfway up the sides. Pour in the jam sugar and place the pan over a medium high heat.

Bring to the boil, stirring constantly until the sugar is dissolved. When the liquid is boiling vigorously, set a timer for 4 minutes. After 4 minutes, turn off the heat, take one of the saucers from the freezer and put 1 tsp of the jam onto it. Return the saucer to the freezer for two minutes. When the time is up, push the jam on the saucer with your finger - if it wrinkles, the jam will set. If it doesn't don't worry, simply bring the jam to the boil for another 2 minutes and try again.

Divide the hot jam between the warm jars and seal immediately. Leave in a cool place (not the fridge) to set - this will take several hours. When set, label and store in a cool, dark place. Refrigerate once opened.