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Elderflowers are still blooming here; recently I made this excellent jam from the flowers.
It’s fantastic in cakes and desserts
With braided sweet bread or homemade bread it’s a delight. My grandmother also made this jam and it tastes exactly like when we were children.
We need:
- Good quality apple juice (enough to cover all the elderflower blossoms, I used 1 liter)
- 15-20 large elderflower heads
- 500 g gelling sugar 2:1
Method:
- Soak 15-20 large elderflower heads in the apple juice.
- Let it sit for 24 hours.
- Then strain the juice, add 500 grams of gelling sugar 2:1 and boil for 10 minutes.
Fill immediately into glass jars, close with a lid and turn upside down.
- Let cool. The first jar will be eaten easily in one sitting.
