North German Elderflower Jelly According To Great Grandma Adelheid
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 elderflower umbels, already faded on the edge
- 1 ½ liters water
- 250 ml grape juice, red, unsweetened
- 1 lemon (s)
- 50 ml red wine
- 1 kg preserving sugar
Print Recipe
Pin Recipe Instructions
- Soak the elderflower umbels unwashed in 1.5 liters of cold water for about 1 hour and collect any beetles from the surface of the water. (Original comment from my great-grandmother.)
- Skim off the flower umbels, pluck the flowers from the stems (I use scissors) and put them back into the water. Let simmer for 45 minutes.
- Pass the flower water through a fine sieve to separate the flowers from the liquid. Then pour again through a sieve lined with linen (I`ll use a household roll).
- Reduce the liquid to about 450 ml while simmering, allow to cool. Top up the reduction with grape juice, lemon juice and red wine. Mix the liquid with 1 kg of preserving sugar 1: 1 and cook for about 5-6 minutes.
- Pour the boiling hot jelly into prepared jars, close and place on the lid for about 2 minutes. Then let it cool down.
- Getting the reduction to exactly 450 ml is a bit difficult. I fill up with grape juice or red wine if it isn`t enough. It is important to bring the total liquid to about 750 ml.
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