Elderflower jelly

Ingredients for 1 servings:

• 15 elderflower umbels, fully bloomed
• 1 liter of water
• 15 g citric acid
• 1 packet of gelling sugar (2:1)

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 minutes; Total time approx. 1 day 13 minutes

Unadulterated, pure elderflower aroma, very quick to make. Makes approximately 5 jars of 300 ml each.

In a large bowl, mix the water with the citric acid. Remove only the coarse stems from the elderflowers; do not wash them, and add them to the citric acid water. Let them steep for 24-36 hours, stirring once if necessary. After the steeping time, filter the liquid through a thick tea towel placed in a sieve. This will remove any remaining microorganisms. Measure out 900 ml of this filtrate and pour it into a sufficiently large saucepan. Add the gelling sugar and bring to a boil while stirring. Boil gently for at least 3 minutes – see package instructions. Then immediately pour into hot, rinsed jars and seal tightly. I don’t place the jars on their lids to prevent leakage – the vacuum forms naturally as they cool. The jelly tastes delicately sour and tart, reminiscent of elderflowers and nothing else.