Elderflower Honey Substitute
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 2 hrs 30 mins |
| Total Time | 1 d 4 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 elderflower umbels, fully bloomed, not washed
- 2 lemon (s), untreated, sliced
- 2 lemon (s), add the juice
- 2 liters water
- 2 kg sugar (canning)
Print Recipe
Pin Recipe Instructions
- Gently shake the cones and check for insects, do not wash. Cut the flowers off the large stems and place in a large saucepan. Add the lemon wedges and bring to the boil with 2 liters of water. Let simmer for 30 minutes.
- Then leave it covered on the stove and let it steep for 24 hours.
- Pour everything through a cheesecloth, squeeze and bring to the boil with the sugar and lemon juice while stirring.
- Keep an eye on the pot and stir often. Be careful, it can overflow. This is why preserving sugar does not foam as much.
- Let it cook until a honey-like mass has formed. That can take a good 2 hours. Maybe longer. Stir again and again.
- To test whether the consistency is good, put something on a cold saucer. Wait 3 minutes and test. It should be thick like honey.
- Then put the honey substitute boiling hot in well-cleaned twist-off jars and close tightly.
- If you are not satisfied with the consistency afterwards, you can safely reduce the mass a little more.
- It can be used just like real honey.
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