Lime Blossom Orange Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 4 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 handfuls linden blossoms
- 750 ml orange juice, all natural
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- First place a saucer in the freezer compartment. Then read out the freshly collected linden blossoms if necessary, but do not wash! I usually put flowers on a light / white surface (tea towel or similar) briefly in the sun, so that any residents or other crawling guests can escape. Then heat the orange juice (about 60-80 ° C) and cover it with the linden blossom for a few hours, or better overnight.
- Then strain everything, squeeze out the flowers if necessary and cook the juice with the preserving sugar to jelly according to the instructions on the package. For the jelly test I use the chilled plate, you can see immediately whether the jelly is good. As soon as the gelling test is successful, pour everything into boiled twist-off glasses, e.g. in 4 glasses of 210 ml each.
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