John Myers
Ingredients for 1 servings:
- 2 handfuls of linden blossoms
- 750 ml natural orange juice
- 500 g gelling sugar, 2:1
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes
floral-fruity spread
First, place a small saucer in the freezer compartment. Then, if necessary, sort the freshly collected linden blossoms, but do not wash them! I usually place the blossoms on a light/white surface (dish towel or similar) in the sun for a short time to allow any “residents” or other creepy-crawlies to escape. Then warm the orange juice (about 60-80°C) and let it steep, covered with the linden blossoms, for a few hours, preferably overnight. Then strain everything, squeeze out the blossoms if necessary, and cook the juice with the preserving sugar according to the package instructions to make a jelly. I use the cooled saucer to test the setting, so you can immediately see if the jelly is good. Once the setting test is successful, pour everything into boiled twist-off jars, e.g., four 210 ml jars.
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