Elderflower Jellywith Sliced Almonds

Name: Elderflower Jelly
Total time: 1 d 40 min
Yield: 4
Ingredients: 12 Elderflowers (flower heads); 1 liter Apple juice (unsweetened); 1 Lime; 30 grams Sliced almonds; 400 grams Jam sugar (3:1)

Elderflower Jelly - Elderflower Jelly - This flower that blooms in the shade makes a delicious topping for toast — Elderflower Jelly - This flower that blooms in the shade makes a delicious topping for toast

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Calories:	28 kcal
Difficulty:	moderate
Preparation:	40 min
Ready in:	1480 min

Low-sugar

Low-fat

lactose-free

Vegan

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	28 kcal	(1%)
Protein	0 g	(0%)
Fat	0 g	(0%)
Carbohydrates	6 g	(2%)
Added Sugar	5 g	(6%)
Roughage	0 g	(0%)
Vitamin A	0 µg	(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%)
Saturates	0 g
Uric Acid	2 g
Cholesterol	0 mg

Recipe development: EAT SMARTER

Ingredients

For glasses

12	Elderflower (flower heads)
1 liter	Apple juice (unsweetened)
1	Limes
30 grams	Sliced almonds
400 grams	Jam sugar (3:1)

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45 min.

Kitchen Utensils

1 Kitchen shears, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Plastic wrap, 1 Small skillet, 1 Slotted spatula, 1 Plate, 1 Fine-mesh sieve, 1 Pot, 1 Wooden spoon, 4 canning jars, 1 Kitchen towel

Directions

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1 Shake elderflower umbels to remove any impurities. Cut off the stems with kitchen shears.

2 Place the flower umbels in a large bowl and pour in the apple juice.

3 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.

4 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.

5 Toast the almonds in a small dry pan over medium heat until light brown, tossing frequently. Transfer to a plate and set aside.

6 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.

7 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.

8 Stir in the almonds, immediately fill the prepared jars through a funnel and seal securely.

9 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/.

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