Preparation

1

Step 1

Shake the elderflower clusters to loosen the flowers, then rinse them gently under cold water. Let them drain thoroughly. Cut the flowers off the thick stems and place them in a bowl. Pour the apple juice over them.

2

Step 2

Wash the orange and lemon in hot water, dry them, and use a vegetable peeler to thinly peel off the zest, removing the white pith. Cut the fruits in half and squeeze them. Measure the juice, then add water to make 250 ml. Add the zest and liquid to the apple juice. Cover and let it steep overnight. The next day, strain it through a sieve and collect the liquid.

3

Step 3

Place in a large pot, stir in the jam sugar, and bring to a boil. Boil vigorously for 4 minutes, stirring constantly. Test for set. Pour the piping-hot jelly into the prepared, hot jars, and immediately seal them with a Preserving ring, Glass lid, and Preserving clips. Let cool.

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