Elderflower apple jelly
Time
Cooking or baking time: 5 min.
Rest period: 24 hours
Total preparation time: 24 hours 25 minutes
A very delicious and unusual spread can be made at this time of year (June) from elderflower, apple juice and sugar.
Elder blossoms are actually everywhere to find, but you should make sure that you only collects where not just a large road passes, as the flowers unfortunately like to absorb all sorts of dust and toxins. Since elderflowers wither relatively quickly, they need to be collected just prior to further processing - preferably on a beautiful early summer walk.
It collects about 30 flowers, taking care that they are as clean as possible and not. attacked by lice. The flowers are shaken gently, never washed.
1.5 liters of organic apple juice (cloudy or clear is a matter of taste) in a saucepan. Strip the elder flowers from the large stems and soak in the cold juice. Slice half a lemon and add.
The whole thing may now rest for 24 hours and be stirred gently from time to time.
The next day, the mixture is poured through a cloth into a large pot, leaving lemon and elder flowers as possible in the cloth and mixed with 2 kg gelling sugar 1: 1.
Bring to a boil while stirring constantly (!) And boil for about 3 minutes - do not forget to stir! Quickly scoop out the foam and then fill the hot juice in previously very hot rinsed jam jars, cover on it and turn upside down for 10 minutes.
It tastes heavenly and can be prepared with a lot of imagination in quite a few variations.
There are also gelling sugar 2: 1 and 3: 1 - if you use this you need only half or just one third of the sugar. However, this gelling sugar is then mixed with a preservative (E200 - sorbic acid). Less sugar naturally intensifies the fine elderberry taste. However, I would prefer to do without E200 and take the high amount of sugar in purchasing.
Meal!
