John Myers
Contents
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Ingredients
My elderflower jelly
- 30 piece Elderflower umbels
- 750 ml Apple juice, filtered clear
- 1,2 big, small Lemon (s) of which the juice
- 500 g Preserving sugar 2: 1
- 1 tbsp Vanilla extract
Instructions
To let go
- Cut the flowers from the stem, wash them if necessary and let them drain well. Place in a bowl and pour the apple juice over it. Then cover and put in a cool place (refrigerator) for 2 1/2 days.
Cook
- Take a saucepan and put a sieve on it. Pour in the drawn-out approach and drain well. Take one (1) large lemon or two small lemons, cut in half, squeeze and pour into the saucepan. Add the preserving sugar and let stand for about 3 hours. Stir in between.
- Bring the juice to the boil, add the vanilla extract and let it simmer for about 4 minutes. Then pour the finished elderflower jelly into clean, hot jars and close immediately. After cooling, let it stand for about 1 to 2 days until it has solidified.
