Recipe Information
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Yield: About 3 small jars
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Prep Time: 25 minutes plus infusion time
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Cooking Time: About 15 minutes
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Difficulty: Beginner friendly
Ingredients
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12 fresh elderflower heads, gently shaken clean
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1.2 litres boiling water
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2 unwaxed lemons, thinly sliced
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Infuse the elderflower
Place the elderflower heads and lemon slices into a heatproof bowl. Pour over the boiling water. Cover and leave to infuse for 24 hours at room temperature. -
Strain the liquid
Strain the infused liquid through muslin into a large saucepan. Do not squeeze hard, as this can introduce bitterness. -
Add sugar and pectin
Stir the sugar and powdered pectin into the strained liquid. Heat gently, stirring continuously, until the sugar has completely dissolved. -
Boil briefly
Bring the liquid to a rolling boil and cook for 1 to 2 minutes only. This short boil preserves the floral flavour while activating the pectin. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour immediately into warm sterilised jars and seal.
Practical Tips
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Pick elderflowers on a dry morning for the best aroma.
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Avoid green stems, as they can add bitterness to the finished jelly.
Serving Suggestions
Serve with buttered toast, spoon onto scones, or pair with soft cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
