Rhubarb and elderflower jelly

Ingredients for 1 servings:

• 900 g rhubarb
• 200 g elderflower heads
• 1 vanilla pod(s)
• 50 g sugar
• 250 ml water
• 450 g gelling sugar 3:1

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 1 hour 15 minutes

Makes 6 glasses of 200 ml each

Cut the rhubarb into 1 cm long pieces. Remove any pests from the elderflowers and rinse with cold water. Place the elderflowers, vanilla pod, rhubarb, sugar, and water in a saucepan and boil for 10 minutes. Pour the fruit pulp through a sieve and drain well. Wash the vanilla pod, slit it open, scrape out the seeds, and add the pulp to the drained liquid. The fruit juice should yield about 1 liter; add a little more water if necessary. Mix the juice with the gelling sugar and boil gently for 3-4 minutes, stirring vigorously with a whisk. Pour the jelly into the prepared jars, just below the rim, cover with the lid, and turn out for 2 minutes to seal. Let cool overnight. The vacuum created ensures that the jars are airtight and will keep for at least 6 months. They will then crack when first opened.