Elderflower jam made from dried flowers

Ingredients for 1 servings:

• 12 g elderflowers, dried, without stems, or 50 g fresh
• 1 tsp citric acid
• 500 ml apple juice or white grape juice
• 500 g applesauce, unsweetened if possible
• 500 g gelling sugar 2:1

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 13 hours 4 minutes

simply

Let the fresh or dried elderflowers steep in a large, lidded pot with the citric acid and juice for 12 hours. Then strain the elderflowers through a fine sieve or cheesecloth and squeeze well. Make up to 1 kg of juice with apple sauce. Stir in the gelling sugar and cook according to the package instructions. Pour into prepared jars while still hot and seal immediately. Makes 5-6 jars (200 ml each). You can also make a jelly with just 900 ml of juice, regardless of whether it’s grape or apple. Note: Every year I have the problem that I have a lot of elderflowers, but the other ingredients, such as apples, my own apple juice, or pigeon juice, aren’t available until autumn, or I often don’t have the time. Now I’ve found a solution. I use dried flowers instead of fresh ones. Most recipes specify how many heads are needed. Since dried heads aren’t available, I weighed them. Remove any insects from 10-12 approximately 10 cm (palm-sized) umbels and generously cut off the stems. Do not wash them under any circumstances! All the pollen will be lost. Be sure to cut off the stems! They have a slightly bitter taste and are poisonous! The 12 blossoms weighed 50 g. I dried them on a baking sheet and weighed them again. Then they were only 10 g. The taste was just like fresh blossoms. This means you can still make wonderful elderflower recipes even after the flowering season. It also works for elderflower water or syrup.