For syrup pickled elderflowers and lemons re-use


Preparation time: 10 min.
Cooking or baking time: 3 min.
Total preparation time: 13 min.

Tips for elderflower syrup or elderflower jelly are very many. I use both with many lemons. So far, I always felt sorry for throwing away the slices of lemon and elderflower.

Now I came up with the idea to make jam out of it and I succeeded. Maybe some of you are interested.


  • sieved elderflowers and lemons
  • Apple juice to fill up to 1 L
  • 1 pck. Gelfix 3: 1
  • Sugar or sweetener as needed


  1. For syrup, the lemons are sliced ​​and prepared with the elderflower flowers in water or apple juice and then left depending on the recipe for 1-3 days to pull.
  2. But later, when I make jam out of the leftovers, I first rub the lemon peel into the liquid, then cut the lemon into slices, and the elder flowers are pretty thoroughly freed from the stems. Then they come in liquid.
  3. Then, when the juice or syrup is strained, I put the rest of the sieve in the blender and puree everything to Mus. Now I put the mus in a large pot, fill up with apple juice, until it gives a total of 1 liter, and sweet still as needed, possibly with liquid sweetener, this time 7.5 ml.
  4. Add 1 packet of Gel Fix from DR. Oetker or Ruf 1: 3 and bring to a boil.
  5. After 3 minutes cooking time, make gelling sample and fill into glasses.

Using and Growing Elderberries / Flowers | September 2021