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Elderflower jelly with chili

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Ingredients for 4 servings:

  • 15 large elderflowers
  • 1 liter of water
  • 2 Piri Piri
  • 500 g gelling sugar 2:1
  • 8 slice(s) lemon(s), untreated

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 24 minutes

Jelly with that certain something

Place the elderflower blossoms in a large container, arrange the lemon slices on top, and fill with water. Cover and let stand for 1 day. The next day, strain everything into a large pot, add the gelling sugar according to the package instructions, add the piri-piri (I remove the seeds) to the liquid, heat everything up, and boil for 4 minutes. Then immediately pour the jelly into jars and screw the lids on. It tastes very refreshing! Another variation: Add some grated ginger instead of chili.

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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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