This year is a good year for elderflowers and due to the warm weather of the last weeks they are flowering very early.
Because I like their taste very much I already picked a lot to bake elderflower pancakes, make elderflower vinegar and elderflower jelly.
For the elderflower jelly I changed the recipe I used last year a little bit. Last year I soak elderflowers and lemon slices for 24 hours in water and used this extract to cook a jelly. It tasted good bad had a slightly bitter aftertaste. So this year I decided to use lemon juice instead of lemon slices.
The taste of the jelly is much better now. The taste is milder and the flavour of the elderflowers is more dominant in the jelly.
- 20 elderflower jelly
- 700 ml water
- 1 big lemon
- 500g Gelling sugar 2:1
Place elderflowers in a big glass and cover with water. Close the glass and infuse the water with the flowers for 24 hours. Pour the water through a sieve into a pot. Squeeze the lemon and pour the juice through the sieve, too.
Add the gelling sugar and and bring to boil. Boil for 3 min then fill the jelly into glass jars. Close the jars directly with their lids.