We have already learned how to prepare elderberry syrup and fried elderflowers before we miss the elderflowers, and we have adopted the recipe for elderberry jam made from elderflowers. We can meet this practically everywhere, but we rarely realize that with a few dozen flowers we can be supplied with a refreshing drink for the whole summer and with a few flowers we can have a delicious meal, including breakfast, which is the fault of elderberry jam made from elderflowers.
Elder jam from elder flowers it's intoxicating scented jelly, which is prepared from less than ten elderflowers and can be used as a spread for bread or pancakes. Elderberry is an often overlooked plant that can be used in its entirety, from shoots to berries. At the moment, the elder is blooming, which should be taken advantage of.
Elderberry syrup we have already processed fried elderflowers also, now it's time to take a look at how to make elderberry jam from elderflowers.
READ MORE: Recipe: fried elderflowers
In addition to its excellent taste, Elderberry also has many benefits medicinal properties, so there is no reason not to use it in cooking. And don't worry; if you missed the elderflowers, don't throw your gun in the corn just yet. At higher altitudes, it blooms a week or two later as in the lowlands.
Recipe for elderberry jam from elderflowers:
Ingredients for elderflower jam:
- 8 to 10 elderflowers
- 1 lemon
- 600 g of sugar
- 1 bag of celery
The process of making elderberry jam from elderflowers:
First, shake off the fabric and clean the elderflowers (don't wash them!), which we collected in dry, sunny weather away from the smog. Soak them in acidified water for 24 hours (two tablespoons of vinegar or lemon juice go into a liter of water). Squeeze the lemon to get the juice. Before placing the jam in the jars, put it in an oven heated to 80 degrees Celsius for a quarter of an hour. Strain the acidified elderflower water through a thick strainer lined with cheesecloth and boil. Pour in the jelly, which we previously mixed with three spoons of sugar. Stir in the remaining sugar, bring to a boil again and cook for three minutes. In the meantime, remove the foam from the surface. Pour the liquid into glasses, seal them tightly and turn them upside down to further disinfect them. Store the marmalade in a cold place. Have a good run!
