in Recipes

Apple – Elderberry – Jelly

updated

Spread the love

Ingredients for 5 servings:

  • 12 elderflower umbels
  • 750 ml apple juice
  • 1 sachet of vanilla sugar
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 20 minutes

Place the elderflowers in the apple juice and let it steep overnight. Strain the blossoms the next day. Add the vanilla sugar and gelling sugar to the juice and bring to a boil. Boil gently for about 3 minutes, then immediately pour into prepared jam jars and seal the jars. Note from the Chefkoch editorial team: Since many comments report this, and even the standard 2:1 gelling sugar specifies a 750 ml juice quantity for jelly, we have reduced the apple juice quantity specified by the recipe submitter from 1 liter to 3/4 liter.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetable rice, very simple

Currant sponge cake