Elderberry Orgy
by Editorial Staff
Summary
| Prep Time | 3 hrs |
| Total Time | 3 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 kg elderberries
- 2 lemon (s)
- 250 g cane suar
- 600 g preservin suar (3: 1)
- 750 g apples
- 2 lemon (s)
- 2 packs citric acid
- 4 cl amaretto
- 0.3 liters rum (preferably 54%)
Print Recipe
Pin Recipe Instructions
- From about 5 kg of elderberries I make 1.5 liters of elderberry juice and 1.5 liters of elderberry jelly. To do this, I cook the carefully washed berries (without water, but wet from washing) without sugar. After 3 - 4 minutes, stirring constantly, the first cooking cycle ends (for men: you can open a beer here).
- The berries now go to the Flotte Lotte. Without passing through, a lot of juice runs into the 1st bowl. I switch to a second bowl and squeeze the berries, this creates a thick paste for the following jam.
- Continue with the jam: 750 g of sour apples, peeled and pitted, are steamed soft with the juice of 2 lemons. The apples are processed into pulp with the hand blender. Now add the whole thing to the thick elderberry pulp. Add about 600 g of gelling sugar and 2 packs of citric acid (helps with gelling). After 3 - 5 minutes of cooking (stir!) The gelling sample will bring the desired consistency. We get about 12 small preserving jars (twist-off) with stunning elderberry jam.
- Now the second act with the juice: The approx. 1.5 liters are mixed with 250 g of cane sugar and the juice of 2 lemons. Bring everything to the boil for approx. 3 - 5 minutes (stir!). Immediately pour the juice into small bottles (twist-off).
- There is definitely a leftover (about 0.3 liters) that I mixed with the same amount of rum (0.3 liters - 54% alcohol) and a little amaretto to make a liqueur for particularly cold days and filled a bottle.
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