Elderflower Jelly

Ingredients

• 12 elderflower buds
• 1 l unsweetened apple juice (direct juice)
• 1 Lime
• 2 tbsp honey
• 30 g almond slivers
• 1 tsp agar-agar

Instructions

1. 1.

   Gently shake the elderflower buds one by one to remove any impurities. Cut off stems with kitchen scissors.

2. 2.

   Place the buds in a large bowl and pour the apple juice over them.

3. 3.

   Halve the lime, squeeze out 3 tbsp of juice, and add it along with honey to the buds. Stir gently. Cover the bowl with cling film and let it steep in the refrigerator for 24 hours, stirring occasionally.

4. 4.

   The next day: rinse four 250‑ml jars and matching lids thoroughly with boiling water. Let them drip upside down on a fresh kitchen towel.

5. 5.

   Toast the almond slivers in a small pan over medium heat, turning frequently until lightly browned. Transfer to a plate and set aside.

6. 6.

   Place a fine sieve over a pot. Pour the buds and juice into the sieve and press firmly with a wooden spoon to extract the liquid.

7. 7.

   Bring the liquid to a boil, add agar-agar, and simmer for 2 minutes while stirring.

8. 8.

   Stir the toasted almonds into the jelly, immediately fill the prepared jars, and seal tightly.

9. 9.

   Let the jars stand upside down for about 5 minutes, then set them upright again.