Elderflower jelly with strawberries

Ingredients for 1 servings:

• 10 elderflower heads
• 10 strawberries
• 1 medium-sized lemon(s)
• 1 ½ liters of water
• 500 g gelling sugar 3:1
• citric acid

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Collect 10-12 beautiful elderflower heads, tap them dry, or rinse them briefly. Place them in a pot and fill with approximately 1.5 liters of water. Briefly wash a large or medium-sized lemon (you can also use two limes), slice them, remove the seeds, and add them to the pot. Cover and let stand in a cool place (e.g., in the stairwell) for about 24 hours and let it steep. The next day, strain everything through a cheesecloth. Add the 10 or so strawberries (which shouldn’t be soft) whole and cook until the strawberries have released their red color into the syrup. Then remove the strawberries. Add the gelling sugar and simmer, test for setting, and add citric acid or more gelling sugar if necessary. The jelly should now have a pink to orange color and a light elderberry-strawberry flavor. Immediately pour into hot, rinsed jars, seal, and turn out to turn out.