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Elderflower jelly

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Ingredients for 5 servings:

  • 10 elderflower heads
  • ¾ liter orange juice, freshly squeezed
  • 500 g gelling sugar 2:1
  • 1 lemon(s), juice

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 35 minutes

fruity with orange juice

Shake the elderflower heads vigorously. Strip the blossoms by hand or with a fork and mix them with the squeezed orange juice in a large bowl. Let it steep in a cool place for about a day. Then strain the mixture through a cheesecloth or a fine sieve, squeezing the blossoms well. Add the gelling sugar and, if desired, the juice of one lemon. Bring the mixture to a rolling boil in a large pot for about 5 minutes. Skim off the skims and pour into sterilized jars, seal, and let cool.

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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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