ELDERFLOWER JELLY (OR JAM) RECIPE
Elderflower jelly or jam made with apple or orange juice. Incredibly flavorful and easy to make, perfect for preserving the best of the spring flavors.
Provided by Adina
Categories Preserves and Canning Recipes
Time 19m
Number Of Ingredients 5
Steps:
- Soak: Shake the flowers over the sink to remove any insects or dust. Place in a large bowl and cover with the juice. Cover the bowl and let it stand in a cool place for 24 hours (not in the fridge).
- Preparations: Place a small plate in the freezer; you will need it to check if the jelly is set. Sterilize the jars and lids and place them upside down on a clean kitchen towel.
- Mix: Strain the flavored juice through a fine-mesh sieve into a large pot. Add the lemon juice. Mix the sugar and pectin in a small bowl. (See note). Whisk the sugar-pectin mixture into the juice in the pot.
- Cook: Bring to a boil while stirring often. Once the mixture comes to a full boil, cook for 4 minutes while stirring continuously.
- Check: Remove the pot from the heat. Pour a few drops of jelly on the plate you had in the freezer. If they set almost immediately, the jelly is ready. If they remain very liquid after one minute, boil the jelly for another minute and check again, it should be fine now, don't overcook it, or it will become too solid.
- Transfer: Pour the jelly into the sterilized jars. It is preferable to use a jam funnel; it makes filling more manageable and safer (Amazon affiliate link). Seal the jars and let them cool before moving.
- Store in a dark, cool place, like a cellar or pantry. It will keep for at least 6 months and up to 1 year. Once you open a jar, keep it refrigerated and consume within 2-3 weeks.
Nutrition Facts : ServingSize 1 jar, Calories 592 kcal, Carbohydrate 153 g, Sodium 17 mg, Fiber 1 g, Sugar 144 g
ELDERFLOWER JAM TASSIES
These jam-filled mini pastries are charming and distinctive. In other words, they're perfect for Mom. Elderflower liqueur has a subtle flavor that upgrades store-bought jam, adding sophistication to rustic tassies (from the Scottish word for "small cup").
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 4 to 5 dozen
Number Of Ingredients 6
Steps:
- Beat together butter and cream cheese until smooth. Beat in flour and 1/4 teaspoon salt.
- Preheat oven to 350 degrees. Working in batches, roll dough into 1-inch balls, and press into bottom and up sides of buttered mini-muffin tins to form shells. Refrigerate for 30 minutes. (Keep remaining dough refrigerated as you work.)
- Bake shells, pressing down centers halfway through, until golden, 26 to 28 minutes. Transfer tins to a wire rack, and let cool for 10 minutes. Gently turn out shells; let cool completely.
- Meanwhile, heat jam in a saucepan over medium heat to loosen. Stir in liqueur. Let cool.
- Spoon jam into shells just before serving.
STRAWBERRY-ELDERFLOWER JAM
Many jams call for a squeeze of citrus, such as lemon, to balance the sweetness of the fruit, but vinegar can bring the same acidity with a more neutral flavor. In this jam, a small bit of red wine vinegar balances the sweetness but lets the strawberries be the star.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 2/3 cups of jam
Number Of Ingredients 5
Steps:
- Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
- Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
More about "elderflower jam tassies recipes"
EASY TO MAKE ELDERFLOWER JELLY RECIPE WITH VANILLA BEAN
From lovelygreens.com
Reviews 28Published Jun 22, 2013Estimated Reading Time 6 mins
- Clean and pull the flowers. Pull all the tiny white elderflower blossoms off of the green stalks and place them in a large saucepan. Some people use a fork to pull the flowers off but I just use my fingers since I find it easier and a good way to spot any remaining bugs.
- Infuse the Elderflowers. Pour one litre (4 cups) of boiling water over the flowers, cover the pan and then leave it to sit for a couple of hours. Once that time has passed, pour it through a jelly bag or muslin to separate the liquid from the flowers.
- Infuse the Vanilla. Rinse the pan and then pour the Elderflower infusion back in. Now turn up the heat to medium and scrape the inner part of your vanilla bean into the liquid – throw the empty pod in for extra flavor.
- Add the Lemon Juice and Sugar. Now add the lemon juice to the infusion and bring it to a boil. Adding lemon juice will intensify the color but more importantly, it will enable the jelly to gel.
- Bring the Jelly to its Setting Point. Keep the jelly mix at a rolling boil until it reaches the setting point. There are a couple of ways to determine this but the method I use is to place a small plate in the freezer for ten to fifteen minutes to get it really cold.
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