Preparation

1

Step 1

Shake out the elderflower umbels, then rinse carefully under cold water. Drain well. Cut the flowers from the thick stems and place them in a bowl. Pour over the apple juice. Wash the orange and lemon in hot water, dry them and use a vegetable peeler to thinly separate the peel without the inner white part. Halve the fruits and squeeze them out. Measure the juice obtained and make up to 250 ml with water. Add the peel and liquid to the apple juice. Leave covered overnight. The next day, drain through a sieve and collect the liquid.

2

Step 2

Place in a wide pot, mix with the preserving sugar and bring to the boil. Cook until bubbly for 4 minutes, stirring constantly. Carry out a setting test. Pour the boiling hot jelly into the prepared, hot jars and seal immediately with a preserving ring, glass lid and preserving clips. Allow to cool.

3

Step 3

Click here for the jars: WECK tapered jar 165 ml

4

Step 4

You can find more great recipes in jars in our WECK LandJournal editions

For the recipe, you'll need:

Ingredients

Portions

10

Food

  • 10.0 Elderflower umbels
  • 250.0 ml Apple juice
  • Peel and juice of one organic orange
  • Zest and juice of one organic lemon
  • About 150 ml water
  • 500.0 g Jam sugar