John Myers
Elderflower Apple Jelly
The perfect elderflower apple jelly recipe with a picture and simple step-by-step instructions.
- 1,5 kg Apples
- 1 l Water
- 12 Elderflower
- 1 bag Gelfix 1: 1
- 1 Sachets Citric acid
- 1 kg Sugar
- Wash the apples, remove the roots and stalks. Cut the apples into small pieces, put them in a saucepan and boil them with the water until they are soft.
- Line a sieve with a cheesecloth and place in a large bowl, pour in the apple mixture and allow the juice to drain.
- Measure out 900 ml of the juice and pour into a large saucepan. Shake the elderflower well, search for crawling cattle and add to the apple juice. Heat the ingredients until just before boiling, turn off the stove, remove the pot and let it steep for 24 hours.
- Then pour through a sieve, measure 850 ml and pour into a large saucepan, mix Gelfix with 2 tablespoons of sugar and add to the apple-elderberry juice, stir well.
- Bring to the boil over high heat and when everything is boiling, add the remaining sugar and bring to the boil again. 4 min.
- Turn off the stove and pour the jelly into jars that have been rinsed with hot water, close the lid and turn it upside down for 5 minutes.
- Shelf life 3-4 months :)))
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