This time of year inspiring and uplifting, the hedgerows bursting with life and a wild froth of beautiful flowers. Capture the floral essence in a clear delicate jelly, break open a jar of jelly when your day needs brightening with a burst of summer sunshine.
This makes the clearest jelly, the essence of flowers. And yes I must admit to slipping from metric to imperial measurements.
- flowers from 15-20 elderflower heads
- 1 unwaxed lemon
- 1 kg cooking apples
- Sugar, refer to recipe
- Chop lemon and apples including skins and cores into cubes.
- Put fruits in a large pan and cover with water so all fruit is covered.
- Bring to the boil, turn down heat and leave to mutter til the fruit is pulpy.
- Put apple pulp into a muslin bag and leave to hang over night ‘til all the juice is extracted. Don’t be tempted to squeeze the jelly bag as it will cloud the jelly.
- Clean out the jelly bag and put in the elder flowers. Then leave the flowers to steep in the juice over night.
- Measure the juice, for each pint add 1 lb of sugar.
- Put juice and sugar in a large pan stir over heat to dissolve sugar. Skim off the scum as it rises to the surface. Increase heat and boil ‘til setting point is reached. To test for setting point put a teaspoon of the jelly on a cold plate and if it is ready the surface will wrinkle up like tights as you gently push it with you finger. If it’s not there yet boil for a few more minutes before you test again.
- Leave to cool for a few minutes, then pot up in warmed jars.