Elderflower jelly with Thai basil and coriander

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Shake out elderflower umbels and wash briefly in standing water. Put the flowers on kitchen paper and let them drip off. Bring apple juice and elderberry blossoms to the boil, remove from the heat, allow the juice to cool, then chill and leave to infuse for at least 2 days

2. 2

   Prepare the juice by pouring it through a fine sieve. 750 ml apple juice, measure (if necessary, fill up to 750 ml with apple juice). Mix with jam sugar and lemon juice and bring to the boil. Cook for 4 minutes until bubbly

3. 3

   In the meantime, wash the herbs, shake them dry and pluck the leaves from the stems. (Test the jelly!) Fill jelly into prepared glasses, distribute herbs into the glasses and close them immediately