Elderflower jelly with gelling sugar
In May and June, elderflowers can be found along many roadsides. The small white flowers grow in bushy umbels and ripen into plump elderberries over the summer, which make the branches heavier. The flowers can now be wonderfully used to make sugar-free elderflower syrup, tea, or jelly. Today we are processing them into an aromatic elderflower jelly with gelling sugar. Sugar-free elderflower jelly For the jelly, we use gelling sugar 2:1. The xylitol it contains preserves just as well as regular sugar. For jams with sweet fruits, we recommend gelling sugar 3:1.
Instructions
1. To make the elderflower jelly, first carefully shake the elderflowers to remove any dirt. Then pick the blossoms and place them in a bowl.
2. Grate some zest from each lemon and orange and add it to the blossoms.
3. Squeeze the juice from both citrus fruits and pour it into the bowl with the water.
4. Let everything sit in the refrigerator overnight.
5. The next day, strain the liquid through a fine sieve or cheesecloth into a saucepan and mix with the gelling sugar.
6. Bring the mixture to a boil and boil gently for 3-4 minutes.
7. Pour into sterile jars and seal.