John Myers
Ingredients for 1 servings:
- 1 ½ liters of apple juice
- 4 handfuls of elderflowers
- 2 large organic lemons
- 2 bags of Gelierfix, 3:1, for 350 g sugar and 1 kg fruit each
- 2 tbsp, leveled ascorbic acid or citric acid
- 650 g sugar
- 300 ml sparkling wine or white wine, sweet
- 50 g sugar
- 1 tbsp vanilla powder or 1 vanilla pod
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes
for 6 – 8 twist-off jars, depending on size, each with a capacity of 350 – 450 ml
Wash both organic lemons in hot water, zest, and mix the zest with the 600g of sugar, gelling agent, ascorbic acid, or citric acid. Sort the elderflowers, tearing off 1 handful so that no stems remain. Add the flowers to the sugar mixture and set it aside. Bring the remaining sorted elderflowers to a boil with the apple juice and a very thinly sliced organic lemon. Once cooled, let it steep in the refrigerator overnight. Wrap the second organic lemon in foil to prevent it from drying out and place it in the refrigerator. The next day, wash 6-8 twist-off jars (350-450ml each, depending on the size) in hot water and pour boiling water over the lids. Drain the elderflower and apple juice in a sieve, squeezing the elderflowers well to retain as much flavor and liquid as possible. Heat the liquid until it boils, stir in the flower-gelling-sugar mixture, and cook until the sugar has dissolved. Finely grind the vanilla powder or vanilla pod with the remaining sugar in a blender. Add to the jelly along with the juice of the second organic lemon and the sparkling wine or sweet white wine. Bring to a boil once, then immediately pour into prepared twist-off jars, carefully filling them with the rims, and immediately seal with the lids.
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