Elderflower – Apple Jelly

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 d 20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2 liters apple juice, clear
10 elderflower umbels
3 lemon (s), untreated
g 1,000 preservin suar, 2: 1

Instructions

Slice the lemons with the peel. Let it steep for 2 - 3 days together with the elderflower and apple juice. I put the juice in the fridge. Strain everything through a cloth, express something.
Measure out 3/4 l at a time and cook 2: 1 with 500 g of preserving sugar according to the instructions on the package.
In my experience, jelly works better when cooked in smaller quantities.
The rest of the mixture can either be drunk, made into syrup or used for my strawberry-elderflower-apple jam.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.