Elderflower pineapple jelly

Ingredients for 1 servings:

• 700 ml pineapple juice
• 20 large elderflower umbels
• 500 g gelling sugar 2:1
• 1 large lemon(s), untreated
• 1 vanilla pod(s)
• 1 shot of rum

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 7 minutes; Total time approx. 2 days 37 minutes

with lemon zest and real vanilla

Pick the elderflowers on a nice day in a location that is as free from wind and rain as possible and spread them out briefly on a cloth at home to allow insects to crawl away. Cut the stems as close to the blossoms as possible and place them in a container with the pineapple juice. Weigh the blossoms down with a plate, cover the container, and let stand in a cool place for 2 days, stirring frequently. After 2 days, strain the liquid through cheesecloth and mix with the gelling sugar and the scraped and chopped vanilla pod. Using a zester or a kitchen knife, peel the rind of the washed organic lemon and chop it finely. Squeeze the lemon and add the juice and zest to the jelly. Cook the jelly according to the package instructions for the gelling sugar. Just before testing for settling, add the shot of rum. Pour the jelly into sterilized jam jars. Seal the jars and turn them upside down.