Pink Elderflower Jelly
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 d 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 large elderflower umbels, fully bloomed
- 1 lemon (s), untreated
- 0.7 liters wine, rosé wine, dry
- 1 kg preserving sugar, :
- Lemon balm, a handful
Print Recipe
Pin Recipe Instructions
- If possible, do not wash the cones; cut them from the coarse stems. Wash the lemon and cut into slices. Put everything in a bowl and pour in the wine. Cover and leave for two days.
- Then strain and squeeze out well.
- Cook to jelly with the preserving sugar according to the instructions on the packet. Finely chop the lemon balm and stir into the jelly at the end of the cooking time. Fill into jars and close. Turn the glasses every now and then so that the lemon balm is well distributed.
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