in Recipes

Elderflower jelly with vanilla

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Ingredients for 1 servings:

  • 1 liter apple juice, clear
  • 2 limes
  • 25 elderflower heads
  • 1 pack of gelling sugar 2:1
  • 1 vanilla pod(s)

Instructions

Working time approx. 1 hour; Rest period approx. 8 days; Cooking/baking time approx. 5 minutes; Total time approx. 8 days 1 hour 5 minutes

Carefully clean the elderflower blossoms and remove any small particles. They are best picked between 3 p.m. and 5 p.m. in dry, sunny weather. Pour the apple juice over them and let them steep for 24 hours with the lid on. Transfer to a clean tea towel and collect the liquid in a large saucepan. Scrape out the vanilla pod. Add the pod and scraped pulp to the apple juice along with the lime juice and preserving sugar, and bring to a boil. Once boiling, simmer for about 4 minutes. Rinse the jars with hot water. Remove the pod. Pour in the jelly, seal the jars, and turn them upside down for 15 minutes. Let the jelly steep for 1 week before serving.

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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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