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Elderflower jelly

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Ingredients for 1 servings:

  • 2 liters of golden-clear apple juice, organic
  • 15 elderflower heads, shaken out and carefully washed
  • 2 lemons, untreated
  • 1 kg gelling sugar 2:1

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Shake out the elderflower blossoms and rinse them carefully, then place them in a container and pour the golden-clear apple juice (it simply looks better) over the blossoms. Let it steep for a day. Strain the apple juice through a cheesecloth, add the juice of 2 lemons, and the gelling sugar. Boil for 4 minutes at a rolling boil. (You may want to do a gelling test, but it usually works every time.) Pour into clean, hot-rinsed screw-top jars, screw on the lids, turn the jars upside down for 3 minutes, and you have a delicious “instant jelly.”

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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.

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