Elderflower jelly

Ingredients for 1 servings:

• 250 g elderflower umbels, prepared and weighed
• 4 lemon(s), the juice
• 1,000 g gelling sugar (2:1)
• 500 ml apple juice
• 1 ½ liters of water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Remove the large stems of the elderflowers. Do not wash the flowers, otherwise the aroma will be lost! Now place the elderflowers in a saucepan with 1.5 liters of water and simmer for about 20 minutes (initially on high heat, then on medium). Pour the flowers through a fine sieve, reserving only the liquid. Let the liquid cool briefly. Now filter the liquid through a towel. This step is not absolutely necessary, but it also removes any remaining pollen from the liquid. The liquid yields approximately 1 liter; now add the lemon juice and apple juice and pour the liquid into a saucepan. Now add the gelling sugar and heat everything up. Stir vigorously, and when it bubbles, let it boil for 3-4 minutes while stirring. Then pour the liquid into jars, seal, and turn upside down for 10 minutes. Makes about 10 jars.