Strawberry-elderberry jelly

Ingredients for 12 servings:

• 1 kg strawberries
• 50 elderflower heads
• 2 liters of water
• 3 packs of gelling sugar 2:1
• 25 g citric acid

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

Pour the water over fresh elderflower heads, preferably cut in the morning on a sunny day, and let them steep in a cool place, covered, for 24 hours. The next day, bring the strawberries to a boil in a very large saucepan without adding any water. Simmer for about 10 minutes, then puree thoroughly. If the tiny strawberry grains in the jelly bother you, you should sieve the mixture at this point. In my experience, however, you won’t notice them at all in the finished jelly. Place a sieve lined with a tea towel over the pot containing the strawberry mixture, then pour in the elderflower mixture, ensuring the blossoms remain in the towel/sieve and only the liquid enters the pot. Add the gelling sugar and citric acid and boil at high heat for at least 5 minutes. Then pour into hot, rinsed jars. Once cooled, refrigerate overnight. This aids the setting process. The specified amount makes about 10 regular jars of jam. If you prefer it sweeter, you can of course use 1:1 gelling sugar. I haven’t tried the 3:1 version yet, as both strawberries and elderberries don’t gel well, so I would add more citric acid to be on the safe side.