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Elderflower jelly

updated

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Ingredients for 1 servings:

  • 600 ml apple juice, naturally cloudy, 100%, no added sugar
  • 400 ml pear juice, naturally cloudy, 100%, no added sugar
  • 200 ml lemon juice, freshly squeezed (from about 4 lemons)
  • 25 elderflower heads
  • 500 g gelling sugar 3:1

Instructions

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

fruity and not too sweet

Carefully remove any impurities from the elderflower heads, but do not wash them. Place them in a bowl and cover with the juice. Let it steep overnight. Strain the next day through a sieve. Bring the 1200 ml of juice to a boil with the 3:1 preserving sugar, simmer gently for about 4 minutes, then pour into jars while still hot, screw on the lids, and let cool. The jelly is very floral and fruity and rather tart. For those who don’t like it too sweet!

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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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