Elderflower Pineapple Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 7 mins |
| Total Time | 2 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 ml pineapple juice
- 20 large elderflower umbels
- 500 g preservin suar 2: 1
- 1 large lemon (s), untreated
- 1 vanilla pod (s)
- 1 shot rum
Print Recipe
Pin Recipe Instructions
- On a nice day, pick the elderflowers in as unpolluted a place as possible and spread them out on a cloth at home so that the insects can crawl away.
- Cut the stems as close as possible to the flowers and place in a container with the pineapple juice. Weigh down the flowers with a plate, cover the vessel and leave in a cool place for 2 days. Stir several times.
- Strain the liquid through a cheesecloth after 2 days and mix with the preserving sugar and the scraped and chopped vanilla pod. Use a zest ripper or a kitchen knife to cut off the peel of the washed organic lemon and chop it up. Squeeze the lemon and add the juice with the zest to the jelly.
- Cook the jelly according to the package instructions for the preserving sugar. A shot of rum is added shortly before the gelling test. Pour the jelly into sterilized jam jars. Close the jars and turn them upside down.
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