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 wine mixture or the apple juice and lemon juice. Leave covered overnight.

2

Step 2

The next day, cut off the leaf bases and lower leaf shafts from the rhubarb and completely peel off the thin skin. Dice the rhubarb very finely. Pour the flavoured wine or apple juice into a sieve, collecting the liquid.

3

Step 3

Mix the rhubarb pieces, the liquid and the sugar in a large pot and let it steep briefly. Bring the mixture to the boil while stirring and boil until bubbling for 4 minutes. Carry out a setting test. Pour the boiling hot jam into the prepared, hot jars and immediately close them with preserving rings, glass lids and preserving clips. Allow to cool.

4

Step 4

Continue to the jars: WECK deco jar 220 ml

5

Step 5

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

For the recipe, you'll need:

Ingredients

Portions

8

Food

  • 15.0 Elderflower umbels
  • 100.0 ml White wine
  • 400.0 ml Water
  • Juice of one lemon
  • 250.0 g Rhubarb
  • 500.0 g Jam sugar