John Myers
Elderflower Jelly with Schwips
The perfect elderflower jelly with schwips recipe with a picture and simple step-by-step instructions.
- 150 g Elderflower
- 600 ml Water
- 200 ml Semi-Dry sparkling wine
- 2 Sachets Citric acid
- 1 Organic lemon – zest and juice
- 1000 g Preserving sugar 1: 1
- Pull the elderberry umbels through cold water, shake dry again and cut the flowers from the stems with scissors. Weigh 150 g of flowers and place in a sufficiently large bowl.
- Wash the organic lemon thoroughly, peel off the zest all around and then cut the fruit into slices. Pour the slices and the zest over the flowers, then add the water, sparkling wine and the citric acid.
- Weigh the whole thing down with another bowl so that the flowers stay covered with liquid. Let the approach sit overnight.
- On the following day, drain through a sieve to obtain the delicious juice and also to squeeze out the flowers again. Now measure the liquid; I had 1,000 ml. Put on the same amount of jam sugar (1,000 ml liquid + 1,000 g sugar) and, as usual, let it boil for 4 minutes, then fill into screw-top jars – that makes 6 jars.
- Attention: please use a very large saucepan, because the jelly foams up vigorously (through the sparkling wine).
- A tip from my grandma: if a jam or jelly foams a lot: just add a piece of butter and the foaming stops!
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