in Recipes

Elderflower – Lemon – Jelly

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Ingredients for 1 servings:

  • 5 elderflower heads (more if they are still small)
  • 3 lemons, untreated, juice and zest
  • 1 packet of gelling sugar (2:1 or 3:1)
  • 1 liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Rinse 5 large elderflower heads and place them in a sealable pot. Add the juice of 3 lemons, grate in some lemon zest, and fill to 1 liter with water. Cover the pot and let stand for 1 day, then strain through a fine sieve. Boil 700 ml of the liquid with the amount of gelling sugar normally required for 1 liter of fruit juice, as otherwise the jelly will not set. Pour into jars while hot and seal tightly. After sealing, turn the jars upside down for 5 minutes. Note: Do not make more than double the amount at once, as this will take too long to cook. If gelling sugar is heated for longer than 7-9 minutes, the jelly will no longer set and will remain liquid.

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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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