Preparation

1

Step 1

Shake the elderflower clusters to remove any excess, then rinse them gently under cold water. Let them drain thoroughly. Cut the blossoms off the thick stems and place them in a bowl. Pour the wine mixture or the apple juice and lemon juice over them. Cover and let them steep overnight.

2

Step 2

The next day, cut off the leaf bases and lower leaf stalks from the rhubarb, and peel off the thin skin completely. Dice the rhubarb very finely. Strain the flavored wine or apple juice through a sieve, and collect the liquid.

3

Step 3

Combine the rhubarb pieces, liquid, and sugar in a large pot, and let sit briefly. Bring the mixture to a boil while stirring, then boil vigorously for 4 minutes. Test for set. Pour the piping-hot jam into the prepared, equally hot jars and immediately seal them with preserving rings, glass lids, and preserving clips. Let cool.

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