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Elderflower Apple Jelly
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
1475 minutes
Springtime elderflower jelly made with apple juice base, perfect for breakfast or brunch.
Ingredients:
  • 20 large elderflower umbels (flower heads)
  • 6 cups unfiltered apple cider without artificial coloring or added sugar
  • 4 cups white sugar
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
  • 0.25 teaspoon citric acid powder, or as needed
Instructions:
  • Check 6 half-pint jars for cracks and rings for rust, dispose of any damaged ones. Place them in simmering water until jelly is prepared. Clean new, unused lids and rings with warm soapy water.
  • Put elderflower umbels in a plastic or glass bowl and fully cover them with apple cider. If needed, use a small plate to keep the flowers submerged. Cover the bowl and refrigerate for 24 hours.
  • Chill a small plate in the freezer. Double line a colander with cheesecloth and strain juice into a large heavy pot. Stir in sugar, heat slowly till sugar dissolves. Add pectin, bring to a high boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.
  • Take the chilled plate out of the freezer and drizzle approximately 1/2 teaspoon of the warm jelly onto it. Gently swirl the plate to spread the jelly and observe for a moment; if the jelly solidifies, it's perfect. If the jelly is still runny, heat the mixture again, incorporate citric acid, and simmer for an additional 30 seconds. Test the consistency once more. Remove any foam using a ladle or large spoon.
  • Fill jars with jelly leaving a 1/4 inch space at the top. Remove air bubbles by running a knife along the inside of the jars. Wipe rims clean with a damp paper towel. Seal tightly with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil with a rack placed on the bottom. Using a jar holder, gently lower jars 2 inches apart into the boiling water. Add more boiling water if needed to ensure jars are covered by at least 1 inch. Cover, bring to a rolling boil, and process for 10 minutes.
  • Place the jars on a cloth-covered or wood surface, spaced out. Allow them to sit undisturbed for 24 hours. Press the center of each lid lightly to ensure it is secure. Store the jars without the rings in a cool, dark place.

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