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Elderflower jelly on bread lying on a blue plate, a jar of elderflower jelly and flowers in the background

Elderflower Jelly

This delicate floral jelly captures the fragrance of early summer and tastes wonderful on toast, scones, pancakes, or served with soft cheeses.
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Course: Preserve
Cuisine: German
Ingredients Equipment Method

Ingredients
  

  • 12 - 14 fresh elderflowers
  • 900 ml water
  • 100 ml lemon juice freshly squeezed
  • 1 kg jam or preserving sugar 1:1 OR
  • 500 g jam or preserving sugar 2:1

Equipment

  • 1 large bowl
  • 1 large pot
  • 1 strainer
  • 1 cheesecloth
  • 1 Wooden spoon
  • 1 ladle

Method
 

  1. Sterilise the jars and lids
Step 1: Make the Elderflower Infusion
  1. Shake the elderflower umbels carefully to remove insects. If you want to be absolutely sure that no insects are left, leave the flowers outside in a dry and shady place for about 20 minutes. That way, the insects can wander off.
    Do not wash the elderflowers! Their flavour lies in the pollen, and if you wash them, the pollen – and with it the flavour – would be rinsed off.
    Once the elderflowers are clean, cut off the thick stems.
  2. Put the elderflowers in a bowl. Boil the water and pour it over the elderflowers and let them steep for about 24 hours.
Step 2: Strain the Liquid
  1. Lay a cheesecloth into a strainer. Now put the strainer into a pot and carefully strain the liquid through it into the pot. Squeeze the elderflowers out.
  2. Step 3: Cook the Jelly
  3. Add the lemon juice and preserving sugar to the infused liquid and stir it until the sugar has dissolved.
  4. Bring it to a rolling boil and let it cook for 4 minutes.
Step 4: Test for Setting Point
  1. To check if the jelly is ready, pour a few drops onto a chilled plate. Now tilt the plate: when the jelly is still running, let it cook for another 1 - 2 minutes; when it thickens, it's ready.
Step 5: Fill the Jars
  1. Pour the jelly into sterilised jars and immediately seal them with the lid.
  2. Put the filled and sealed jars upside down onto a kitchen towel for about 15 minutes. Flip them back and let them cool down.