Elderflower Orange Jelly

by Editorial Staff

Summary

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

Ingredients

30 elderflower umbels
2 ½ liters orange juice
4 lemon (s), untreated
Preserving sugar

Instructions

If possible, pick the elderflowers when the sun is shining. Carefully shake out the flowers and place in a spacious container with the sliced lemons. Cover the cones completely with orange juice and leave to stand covered for at least 24 hours.
Squeeze everything out vigorously and strain through a cheesecloth.
Measure out 1250 ml of the liquid and use 500 g of gelling sugar 3: 1 to make jelly according to the instructions on the package. If you like the jelly sweeter, take 750 ml and 500 g of preserving sugar 2: 1.
Tip:
The orange juice can also be replaced with apple juice.
If you don`t have time to make jelly straight away, the juice can also be frozen very easily. You can then decide later whether you want to make jelly or syrup from it.

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.