in Recipes

Red Johanna and elderflower jelly

updated

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Ingredients for 1 servings:

  • 500 g currants, red
  • 15 elderflower umbels
  • 1 pack of citric acid
  • 1 pack of gelling sugar, 2:1
  • some water

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Clean and wash the currants and boil them with a little water. Then strain them through a fine sieve to prevent the grains from getting into the jelly. Roughly chop the elderflower heads and let them steep overnight in about 250 ml of boiling water. The next day, strain them through a fine sieve to remove any beetles from the flowers. Measure 3/4 l of the cooled juice, stir in the citric acid and gelling sugar, and prepare according to the instructions. Test the setting and pour the hot jelly into jars. TIP: If the jelly doesn’t set when tested, stir in another packet of cake glaze to ensure it’s a good set.

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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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