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Elderflower Jelly
A deliciously delicate a floral jelly that is perfect for serving in both sweet and savoury ways
Ingredients
- 20 elderflowers the full heads of elderflower
- 1 kg apples any apples will do
- 450 g sugar
- 3 lemons juice only
Instructions
- Remove all debris and dust from elderflowers and snip off thicker stems
- roughly chop apples, no need to peel or core them as those bits contain lots of pectin
- Place elderflowers and apples in a pan and cover with water, boil then simmer till apples softened (about 15 minutes)
- Mash into a pulp with a potato masher and pop on the lid, remove from cooker and leave to infuse (preferably overnight)
- Put pulp into a jelly bag (or a sieve lined with muslin over a bowl) and let it drip, again preferably overnight
- For every 550ml of juice (about a pint) use 450g sugar and the juice of 3 lemons
- Heat everything gently till sugar dissolves then boil till it reaches setting point removing any scum that forms on top. Try not to stir the jelly as it is cooking
- Ladle the elderflower jelly into sterilised jars
Video
Notes
Calories etc are given per jar and I got 6 x 200ml jars of elderflower jelly from this recipe.
Use this jelly on toast, as a cake filling, with a cheeseboard and other savoury ideas. As a glaze on roast chicken or carrots, add some to Asian dishes instead of honey for sweetness. Thin it down and use as a dessert topping too.
Your elderflower jelly will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
Nutrition
Calories: 391kcalCarbohydrates: 103gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 254mgFiber: 6gSugar: 94gVitamin A: 102IUVitamin C: 36mgCalcium: 25mgIron: 1mg
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