in Recipes

Elderflower jelly

updated

Spread the love

Ingredients for 1 servings:

  • 1 liter apple juice, clear, preferably home-squeezed
  • 15 elderflower heads, clean
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 10 minutes

Check elderflowers for pests or dirt. Do not pick the blossoms from the roadside! Do not wash the elderflowers, or you’ll wash away the flavor. Soak the blossoms in apple juice and let stand for 24 hours. After 24 hours, strain the juice, mix with the gelling sugar, and cook according to the package instructions. Now simply skim off the skin and pour into boiled jam jars, seal while still hot, and store.

Facebook Comments

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.

Cheese and cucumber salad

Maultaschen in tomato cream sauce with green and red variation