Elderflower and pear jelly

Ingredients for 1 servings:

• 700 ml pear juice, clear
• 15 elderflower umbels, more or less depending on size
• 500 g gelling sugar 2:1
• 3 pear(s), ripe
• 3 packets of vanilla sugar
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 6 minutes; Total time approx. 2 days 36 minutes

Collect the uncontaminated elderflowers, preferably on a nice morning after several days of no rain. Spread the blossoms on a cloth on the balcony so the little bugs can escape, and shake them gently if necessary. Do not wash. Pour the pear juice into a container and cut the umbels just above the stem. Add the blossoms to the liquid, cover, and let them steep in a cool, dark place for 2 days, stirring daily to prevent mold from forming on the surface. If necessary, place a saucer over the blossoms to submerge them in the pear juice. Filter the liquid through cheesecloth. Mix with the lemon juice, preserving sugar, and vanilla sugar, and heat. Peel the pears and dice them very finely. Add the pear pieces during the last minute of cooking time (follow the instructions on the preserving sugar package) before testing for settling. Pour the jelly into sterilized jars and place the lids on. As the jars cool, they should be turned over repeatedly so that the pear pieces are evenly distributed in the jelly.