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Delicious elderflower jelly recipe

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Fine elderflower jelly with apple juice

Delicious elderflower jelly with apple juice - a real treat for the senses. Elderflower season is finally here and what could be better than savouring them in the form of delicious elderflower jelly? The great thing about it is that it can be prepared without any gelling sugar.

Elderflowers are not only an ornament for the garden, but also a culinary delicacy. The delicately scented blossoms are ideal for making syrup, liqueur and jelly. The latter is particularly popular and is easy to make yourself.
Elderflower jelly is particularly delicious when refined with apple juice. The natural flavour of the elderberry is perfectly complemented by the fruity, slightly sour apple juice and gives the jelly a delicate flavour. The apple juice also fits in perfectly with the season and gives the elderflower jelly a summery freshness.
Another advantage: the elderflower jelly can be prepared without gelling sugar. Instead, natural pectin and citric acid are used to set the jelly.
When freshly prepared, elderflower jelly is an absolute treat for the palate. It is perfect as a spread on bread or as an accompaniment to cheese and fish. It also cuts an excellent figure as a sweet note in desserts or ice cream.
In short: elderflower jelly with apple juice is a real explosion of flavour. It can be enjoyed at any time of year, but especially in the current elderflower season, it is a must for every connoisseur. Give it a try and let yourself be seduced by the incomparable flavour of elderflower jelly.

The elderflower harvest

Elderflowers are mainly harvested in June, when the trees are in full bloom. The fragrant cones of elderflowers are not only beautiful to look at, but also true natural wonders that have a variety of health-promoting properties. More detailed information on elderflowers and how to harvest them follows now:

Elderflowers are rich in minerals, vitamins and antioxidants.
The flowers can be used to strengthen the immune system, treat colds and coughs as well as headaches and fatigue.
Only clean, undamaged cones should be selected for harvesting elderflowers. It is best to pick the flowers along hiking trails and in wooded areas, as the trees there are not polluted with fine dust from cars.
The best harvest time is in early summer, when the flowers are fully developed and have not yet faded. It is best to harvest the flowers after 2-3 consecutive days of sunshine, as this is when the flowers are at their most mature. Always shake the flowers gently to remove any creepy-crawlies, but do not wash the cones, otherwise all the pollen will be lost. The flowers should be processed as soon as possible after harvesting.

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Most important key data

Quantity: 1.75 kg jelly

Cooking time: 5 to 6 minutes

Difficulty level: Easy

Shelf life: 1 year

Ingredients

Water | Part 1250 g
Apple juice750 g
Lemon1
Elderflowers | large20-25
Granulated sugar750 g
Pectin35 g
Citric acid10 g
Water | Part 210 g

Making the jelly

Briefly boil the water, apple juice and lemon juice together, remove the pan from the heat and then add the freshly picked elderflowers. Make sure that you cut off the larger and thicker stems of the flowers (umbels) and only leave the very fine, thin stems. Cover the mixture with a lid and leave the flowers to infuse in the liquid for at least 24 hours. The longer you leave the flowers in the liquid, the more intense the elderberry flavour will be.

After the flowers have been in the liquid for a sufficient amount of time, you can now drain the flowers. To do this, place a sieve in a large pot, line the sieve with a cheesecloth and pour the elderflower mixture into it. If you make the cloth damp beforehand, the straining process will go faster.

Then take the straining cloth in your hand and wring it out really thoroughly. The straining cloth also ensures that any small animals still in the flowers do not get into the jelly.

In a separate bowl, mix the granulated sugar with the pectin and then add the mixture to the elderflower water. Bring the mixture to the boil while stirring.

When boiling, a light layer of foam forms on the surface for the first time. To obtain a nice, clear jelly, we recommend skimming off this foam with a small fine sieve. Mix the water (part 2) with the citric acid and then stir this into the jelly. Allow the jelly to boil for a total of 5-6 minutes.

Briefly boil the water and fill the jars you want to fill with the jelly with the hot water. Pour the water back into the pot and then pour the elderflower jelly into the sterilised jars using a funnel. Screw the lids on, turn the jars upside down once and leave them to stand for a short time.

Finally, you can tie a bow around the jars and label them. They make excellent gifts and small souvenirs.

Storage & shelf life of the elderberry jelly

The finished jelly can be kept for up to a year.

Nutrition declaration per 100 g

Energy value in kJ: 841 kJ | Energy value in kcal: 201 kcal | Fat: 1 g, of which saturates: 0.2 g | Carbohydrates: 9 g, of which sugars: 2 g | Protein: 4 g | Salt: 0 g

 
Posted in: Cooking, Breakfast, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Sweet basic recipes

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