in Recipes

Elderflower – Apple Jelly

updated

Spread the love

Ingredients for 1 servings:

  • 2 liters of clear apple juice
  • 10 elderflower heads
  • 3 lemons, untreated
  • 1,000 g gelling sugar, 2:1

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

very fine

Slice the lemons, including the peel. Let them steep for 2-3 days with the elderflowers and apple juice. I refrigerate the juice. Strain everything through a cheesecloth, squeezing a little. Measure 3/4 liter at a time and cook with 500g of 2:1 gelling sugar according to the package instructions. In my experience, jelly turns out better when cooked in smaller batches. The remaining mixture can be drunk, made into syrup, or used for my strawberry, elderflower, and apple jam.

Facebook Comments

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.

Cheese soup

Reverse toffee and banana cake