Elderflower Apple Jelly

Ingredients for 1 servings:

• 1 ½ liters apple juice, cloudy, unsweetened
• 20 elderflower umbels, approx., finely sorted (200 g flowers)
• 1 large lime(s), juice
• 500 g gelling sugar, 3:1

Instructions

Working time approx. 35 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 35 minutes

Carefully select the elderflowers from the umbels so that the blossoms are only attached to the last few umbel stalks. Wash them thoroughly, changing the water several times to remove any debris. In a larger container, combine the apple juice and elderflowers and let it steep in the refrigerator for 24 to 36 hours. Pour the apple juice through a sieve lined with kitchen paper, add the juice of 1 large lime, and bring to a boil. Add the gelling sugar and let everything boil brimming for 3 to 4 minutes. Caution! Stir constantly! Now immediately fill prepared (well washed and dried) twist-off jam jars to the brim, seal, and turn upside down for about 10 minutes. Allow to cool, then store in a cool, dark room/cupboard. Note: elderflower umbels should not be collected from the side of the road or in other heavily polluted areas. I used a larger quantity of flowers than usual because washing them causes some of the aroma to be lost.