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Pink elderflower jelly

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Ingredients for 1 servings:

  • 25 elderflower heads, fully bloomed, do not wash
  • 2 lemons, untreated, sliced
  • 1 liter of water
  • 125 ml strawberries, fresh, pureed
  • 1 pack of citric acid
  • 1 package of gelling sugar, 1:1

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 4 minutes; Total time approx. 3 days 34 minutes

with a hint of strawberry flavor

Place the elderflower heads and lemon slices in 1 liter of cold water, ensuring the flowers are well covered. Cover and let steep in a cool place for 3 days. Squeeze the heads and lemon slices and discard. Now combine 625 ml of the infusion, 125 ml of pureed strawberries (750 ml total), and the citric acid with 1 kg of 1:1 gelling sugar in a saucepan and cook for 4 minutes, stirring according to the package instructions. Pour hot into well-cleaned jars, seal with boiled twist-off lids, and let cool. The rest of the infusion will not be needed.

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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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