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
Elderflower – Lemon – Jelly
Elderflower – Lemon – Jelly

Instructions

  1. 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.
  2. Cover and leave the pot to stand for 1 day, then drain through a hair sieve.
  3. 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.
  4. Pour hot into glasses and close tightly. After sealing, turn the jars upside down for 5 minutes.
  5. 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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