ELDERFLOWER APPLE JELLY
This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.
Provided by Nora
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT35m
Yield 96
Number Of Ingredients 5
Steps:
- Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
- Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.4 g, Sodium 1.7 mg, Sugar 10.1 g
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Ariana Hangman
[email protected]I'm not a big fan of elderflowers, but I thought I'd give this recipe a try. I was pleasantly surprised! The jelly is very tasty.
Saturn Safire
[email protected]This jelly is a bit pricey to make, but it's worth it for a special occasion.
Abdullah Qurashi
[email protected]I made this jelly with wild elderflowers from my backyard. It has a unique and delicious flavor!
Juneed baloch
[email protected]I'm allergic to apples, so I used pears instead. The jelly turned out great!
Rabia Tahir
[email protected]The jelly didn't set properly for me. I'm not sure what I did wrong.
Joan Ebon
[email protected]This jelly is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Yeshani Chathurika
[email protected]I'm so glad I found this recipe! I've been looking for a good elderflower jelly recipe for ages.
Md Shakil Ahammed
[email protected]I gave a jar of this jelly to my friend as a gift, and she loved it! She said it was the best jelly she's ever tasted.
Barand Boy
[email protected]This jelly is the perfect addition to my morning toast. It's also delicious on scones and biscuits!
Kiran Jutt
[email protected]The jelly turned out beautifully! The color is a vibrant golden yellow, and the texture is firm and spreadable.
Sierra Patel
[email protected]I love how easy this recipe is to follow. Even as a novice cook, I was able to make this jelly without any problems.
hussain rana
[email protected]This elderflower apple jelly is a delightful treat! The floral notes from the elderflowers and the tartness from the apples pair perfectly together, creating a jelly that is both sweet and refreshing.