Elderflower jelly

Ingredients for 4 servings:

• 10 elderflower umbels, freshly bloomed, at least
• ½ liter apple juice
• ¼ liter juice (elderberry juice)
• 500 g gelling sugar 2:1, organic
• 1 pack of citric acid
• 1 shot of Obstler, n. B.

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 34 minutes

with apple juice and elderberry juice

Pick at least 10 to 15 freshly bloomed elderflowers, preferably not from roadsides or sprayed field margins. Shake off any insects and trim off the thicker stems. Place the blossoms in a container, cover with 1/4 liter of apple juice and a little water, and weigh them down with a small plate. Cover the container loosely and let stand until the next day. The next day, place the soaked blossoms in a sieve and squeeze out any excess water. The liquid will be somewhat cloudy from the pollen. I didn’t filter it because I’ll be adding the elderberry juice later. Add the remaining apple juice and the elderberry juice, measure the liquid, and top up to 750 ml with a little water if necessary. Pour the liquid into a fairly small saucepan, mix with the gelling sugar, and bring to a boil. Boil the liquid for 4 minutes according to the package instructions. Skim off the foam. At the end of the cooking time, add the citric acid, mix well, and stir in a little fruit brandy, if desired. I had quince brandy on hand. Do a set test and bottle the jelly. Tip: Since there was quite a bit of foam, I poured it into a small bowl and ate it with natural yogurt.