Elderflower – Lemon – Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 d 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

5 elderflower umbels (more if they are small)
3 lemon (s), untreated, juice and zest it
1 packet preserving sugar (2: or 3: )
1 liter water

Instructions

Rinse 5 large elderflower umbels and place in a sealable pot. To do this, add the juice of 3 lemons, rub in a little lemon peel and make up to 1 liter with water.
Cover and leave the pot to stand for 1 day, then drain through a hair sieve.
Boil 700 ml of the liquid with the amount of preserving sugar according to the instructions that is normally provided for 1 liter of fruit juice, otherwise the jelly will not set.
Pour hot into glasses and close tightly. After sealing, turn the jars upside down for 5 minutes.
Note: Do not make more than double the amount at once, otherwise the cooking time will be too long. If the jelly sugar is heated for longer than 7-9 minutes, the jelly will no longer solidify, but will remain liquid.

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.