Elderflower Jelly
Elderflower Jelly - This flower that blooms in the shade makes a delicious topping for toast
Healthy, because
Even smarter
Nutritional values
Homemade fruit spreads without jam sugar are just as successful and fruity-sweet as other jams and marmalades. The roasted almond flakes promise a delicious crunch and variety in fruit spreads, but also healthy fats and vegetable protein.
Interesting variation: Add some chopped fresh lemon balm to the jelly together with the flaked almonds. If you want a vegan fruit spread on your breakfast roll, you can easily replace the honey with another sweetener of choice, such as agave syrup.
(Percentage of daily recommendation)
| Calorie | 28 kcal | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0.1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 24 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 2 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 12 Elderflower (flower heads)
- 1 liter Apple juice (unsweetened)
- 1 Lime
- 30 grams slivered almonds
- 400 grams jam sugar (3:1)
Kitchen utensils
Preparation steps
Shake elderflower umbels to remove any impurities. Cut off the stems with kitchen shears.
Place the flower umbels in a large bowl and pour in the apple juice.
Squeeze out the lime juice, add 3 tablespoons juice to the flowers and gently stir. Cover the bowl tightly with plastic wrap and let soak for 24 hours in the refrigerator, stirring from time to time.
The next day: Sterilize 4 jars (250 ml) and lids in a pot of boiling water. Rest jars upside down on a kitchen towel until dry.
Toast the almonds in a small dry pan over medium heat until light brown, tossing frequently. Transfer to a plate and set aside.
Rest a fine sieve over a pot. Pour the umbels with the juice into the sieve and press with a wooden spoon to extract as much liquid as possible.
Add the jam sugar to the strained juice mixture and bring to a boil, stirring to dissolve sugar. Cook, stirring, until mixture thickens, 3-4 minutes more.
Stir in the almonds, immediately fill the prepared jars through a funnel and seal securely.
Leave the jars upside down for about 5 minutes and then set upright again to cool completely before refrigerating.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
