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
Print Recipe
Pin Recipe 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.
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