Elderflower Jelly

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Carefully wash and drain elderberry flowers. Boil up apple juice, white wine and lemon peel. Add the elderberry blossoms and let it steep for about 30 minutes. Then pour through a cloth, collect the juice and measure 900 ml.

2. 2

   Mix elderflower juice and jam sugar and bring to the boil. Cook for at least 3 minutes until bubbly. Rinse 4-5 preserving jars (250 ml content) hot and dry. Remove lemon zest from the jelly.

3. 3

   Fill the jelly into the glasses up to just below the rim. Close with twist-off lids, turn upside down, turn upside down after 5-10 minutes and let cool.