Elderflower Jelly with Strawberries

by Editorial Staff

Summary

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

Ingredients

Instructions

Collect 10 - 12 beautiful elderflower umbels, knock them out or rinse them briefly. Place in a saucepan and fill up with approx. 1.5 liters of water. Briefly wash a large or medium-sized lemon (you can also use two limes), cut into slices, core and add to the pot. Now stand covered for about 24 hours in a cool place (e.g. in the stairwell) and let it steep.
The next day, sift everything through a cloth. Now add the 10 or so strawberries that shouldn`t be soft and cook them until the strawberries have given their red color into the syrup. Then get it out. Now add the gelling sugar and let it simmer, make a gelling test and, if necessary, add citric acid or possibly also gelling sugar. The jelly now has a rosé to orange color and a light elderberry-strawberry flavor.
Immediately pour into jars rinsed with hot water, close and turn over.

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.