ELDERFLOWER APPLE JELLY
This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.
Provided by Nora
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT35m
Yield 96
Number Of Ingredients 5
Steps:
- Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
- Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.4 g, Sodium 1.7 mg, Sugar 10.1 g
BLACKCURRANT JAM
Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread
Provided by Barney Desmazery
Time 1h
Yield Makes 3 x 250ml jars
Number Of Ingredients 3
Steps:
- If you don't have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
- You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
- Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don't own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam - if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
- Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.5 grams fiber, Protein 0.1 grams protein
ELDERFLOWER & RASPBERRY JELLY
A delicate dessert bursting with berry fruit flavours, subtle floral notes and the sparkling fizz of Prosecco
Provided by Mat Follas
Categories Dessert, Dinner
Time 13m
Number Of Ingredients 7
Steps:
- Arrange half of the raspberries (choose similar-sized ones) in 2 x 150ml darioles or moulds.
- Cut the remaining raspberries into halves and place in a mixing bowl. Squeeze over the lemon juice and sprinkle with caster sugar, then toss. Cover and chill in the fridge.
- Put the gelatine leaves in a bowl of cold water to soften. Pour the cordial and 50ml of the Prosecco into a saucepan. Heat until just simmering, then take off the heat.
- Take the softened gelatine leaves out of the bowl and squeeze out the excess water. Put them in the saucepan and whisk together to combine. Reduce the temperature until it's cool enough to touch (try placing the pan in a shallow sink of cold water). Once the liquid is cool, gently add the remaining Prosecco and stir. The more gently you stir, the more fizz you will have in your jelly. Carefully pour into the jelly moulds. Put the moulds onto a metal tray and place in the fridge. They will take 3-4 hrs to set.
- To serve, turn out the jelly onto a plate and spoon over the macerated raspberries. Decorate the plate with a few elderflowers or try sprinkling a little cracked black pepper over the top, if you like.
Nutrition Facts : Calories 249 calories, Fat 1 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein
GOOSEBERRY & ELDERFLOWER JAM
Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 3 x 340ml jars
Number Of Ingredients 3
Steps:
- Tip the gooseberries into a large saucepan or preserving pan with 300ml water. Cook over a low heat for about 15 mins, stirring occasionally, until the fruit has broken down into a soupy purée.
- Add the sugar and cook over a low heat until the sugar has dissolved, then turn up the heat as high as it will go and boil everything for 10 mins, stirring the bottom to make sure the jam doesn't burn and skimming any scum off when it appears. If you have a jam or digital thermometer, the optimum temperature for the jam to set is 105C, but anything around 104C will be fine.
- Do the wrinkle test (see tip) on a frozen saucer to make sure it's set, then add the elderflower cordial and leave to cool before decanting your jam into sterilised jars.
Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar
ELDERFLOWER ORANGE JELLY
This is not a clear jelly; if you want a very smooth consistency, use orange juice without pulp. Make sure that you pick elderflowers that have not been sprayed with pesticides.
Provided by ilka222
Categories Jams and Jellies
Time P1DT35m
Yield 96
Number Of Ingredients 6
Steps:
- Place elderflower umbels into a plastic or glass bowl. Pour orange juice on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the refrigerator for 24 hours.
- Place a small plate in the freezer. Line a colander with 2 layers of cheesecloth and strain orange juice into a large, heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid, and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 6.4 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 6.2 g
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- Johnny Jump Up Jam. If you love those tiny, edible blooms known as johnny jump ups, you might love making it into jam. These flowers boast high amounts of Vitamin A and C and sport a sweet flavor that resembles cinnamon.
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