Elderflower – Apple – Jelly

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 1 hr 12 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 ½ liter apple juice, naturally cloudy, unsweetened
  • 20 elderflower umbels, approx., Finely selected (0 g flowers)
  • 1 large lime (s), juice it
  • 500 g preservin suar, 3: 1
Elderflower – Apple – Jelly
Elderflower – Apple – Jelly

Instructions

  1. Elder flowers are carefully selected from the umbels so that the blossoms are only attached to the last small umbel stalks. Then wash them well, change the water several times so that all kinds of animals are removed.
  2. Prepare the apple juice with the elderflower in a larger container and let it soak in the refrigerator for 24 to 36 hours.
  3. Then pour the apple juice through a colander lined with kitchen paper, add the juice of 1 large lime and bring to the boil. Now the preserving sugar is added and everything simmered for 3 to 4 minutes.
  4. Attention! Stir constantly !!!!!
  5. Now fill the prepared (well washed and dried) twist-off jam jars to the brim, close and turn upside down for approx. 10 minutes. Let cool and then store in a cool, dark room / closet.
  6. Note: the elderflower umbels should not be collected on the roadside or in any other badly polluted landscape.
  7. I used a larger than usual amount of flowers because some of the aroma is lost through washing.

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