Elderberry jelly with vanilla

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Put the juice and jam sugar in a pot. Add lemon zest, juice and vanilla and mix well. Bring everything to a boil over high heat, stirring constantly, and let it boil for about 4 minutes (jelly test!) until it becomes bubbly.

2. 2

   For the dough, mix eggs vigorously with the whisk of the hand mixer. Add flour and stir in. First add milk, then mineral water and stir in. Season with salt, pepper and nutmeg. Let the dough swell for about 20 minutes. In the meantime peel and finely dice the onions. Peel garlic and chop very finely.

3. 3

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix tomatoes, garlic and onions, season with salt, pepper, vinegar and sugar. Mix in oil. Wash parsley, shake dry, pluck off some leaves and put aside. Chop the rest of the parsley. Wash thyme, shake dry, pluck leaves from the stalks. Wash basil, shake dry, put some leaves aside, cut remaining basil into strips. Stir the chopped herbs into the dough. Heat clarified butter in portions in a pan (approx. 28 cm Ø) and bake 4 pancakes one after the other turning them until golden brown. Remove some parsley and B-pot from the heat. Immediately pour into clean, hot rinsed twist-off glasses. Close them immediately.

4. 4

   Wash thyme, shake dry, pluck leaves from the stalks. Wash basil, shake dry, put some leaves aside, cut remaining basil into strips. Stir the chopped herbs into the dough. Heat clarified butter in portions in a pan (approx. 28 cm Ø) and bake 4 pancakes one after the other turning them until golden brown. Remove some parsley and B-pot from the heat. Immediately pour into clean, hot rinsed twist-off glasses. Close them immediately. Place the jars on the lid for about 5 minutes. Then turn them over and let them cool down. Shelf life 6-9 months.asian leaves in the pan. Keep warm. Arrange one pancake each with 2 slices of ham on a plate. Add some extra salsa

5. 5

   Place the jars on the lid for about 5 minutes. Then turn them over and let them cool down. Shelf life 6-9 months.asian leaves in the pan. Keep warm. Arrange one pancake each with 2 slices of ham on a plate. Add some extra salsa