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Elderflower jelly with rosé wine and strawberry pieces

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Ingredients for 1 servings:

  • 2,200 g wine, rosé wine
  • 18 elderflower umbels
  • 500 g strawberries, cleaned
  • 1,500 g gelling sugar, 2 + 1
  • 1 ½ tsp citric acid

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Soak the elderflower blossoms in rosé wine for about 8 hours. Then strain through a cheesecloth. Rinse the strawberries and cut into small pieces. Bring the strained wine to a boil with the citric acid and preserving sugar. When boiling, add the strawberries and simmer for 4 minutes. Pour into prepared twist-off jars, ensuring each jar contains strawberry pieces. Turn the jars upside down for 5 minutes, then rotate them continuously so that the strawberries are evenly distributed throughout the jar. This amount yielded 14.5 230 ml jars for me.

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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.

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