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Elderflower and orange marmalade

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Ingredients for 1 servings:

  • 2 liters of cloudy orange or apple juice
  • 20 m.-large elderflowers
  • 1 lemon(s), juice
  • 2 ½ kg gelling sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 6 minutes; Total time approx. 1 day 36 minutes

Remove the blossoms from the stems and let them steep in the orange (or apple) juice for 24 hours in a cool place or refrigerator. Then strain through a fine sieve, add the lemon juice, bring to a boil with the preserving sugar, and simmer gently for about 4-6 minutes. If any foam forms, skim it off. Pour into sterilized jars and let cool. I used a 2:1 preserving sugar ratio, and it yielded about 4.5 liters of jam.

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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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