Four jars of apple and elderflower jelly

Apple & Elderflower Jelly

We’re in the middle of elderflower season, one of my favourite things about early summer. I just love the scent. We already made a big batch of elderflower cordial earlier this month, and I’ve run out of bottles and space in the fridge to store any more, so this week I made a batch of apple & elderflower jelly. This will require some prep the day before, as you need to let it infuse for 24 hrs before cooking!

Four jars of apple and elderflower jelly


  • 10 large elderflower heads
  • 1 litre unsweetened apple juice
  • 1 Tbsp powdered pectin
  • juice of 1 lemon
  • 450g caster sugar
  • 1/2 tsp of butter

* Always check the package instructions for your pectin, as the amount needed may vary depending on the product you are using. For example, I sometimes use the ‘Jam Setting Mix with Pectin’ from Ball, which is only 22% pectin, so then I use 4 Tbsp instead. If you can only get hold of liquid pectin, usage may also vary.

You will also need: a large pot, a spoon for stirring, scales for measuring, and either a colander and muslin cloth or a fine meshed sieve, as well as some jam jars (4-5 depending on size) and ideally a wide funnel (you can get metal jam funnels for this purpose), though you can do it without one if you pour very carefully.

Elderflower heads in a bowl


Shake the elderflower heads over your sink to dislodge any insects or dirt. Do not wash them, as this will also wash away all the pollen and the lovely scent!

Place the flower heads in to a bowl and pour over the apple juice. Give everything a good swirl, then cover and leave to infuse in a cool place for 24 hrs (I just leave mine in a cool corner of the kitchen, away from heat sources and direct sunlight).

Also place a couple of tablespoons in your freezer, you will need these the next day.

The next day, first sterilise your jars and lids (you’ll need 4-5 jam jars, depending on size).

Strain your infusion through a colander lined with a muslin cloth, or through a fine sieve, in to a large saucepan.

Whisk in the pectin, then stir in the lemon juice and sugar. Add the butter at the end, don’t worry about mixing it in, it will melt in once you heat up your mixture.

Bring the mixture to the boil, then once it is boiling, keep it on a full boil for 5 minutes whilst stirring continuously.

Remove the pot from the heat. Pour a few drops of jelly on to one of the frozen spoons (don’t dip the spoon in the mixture, as then it won’t be cold enough any more!) If you push your finger through the jelly, and it has started to set and stick to the spoon, then it’s ready. If it’s still really runny and not sticking to the spoon at all, then return to the boil for 1-2 minutes and try again with another spoon. The jelly will set a lot more once it’s cooled, so don’t overcook it otherwise it will become solid!

Pour the jelly in to the sterilised jars, and seal immediately with the sterilised lids. Let the jars cool before moving them.

Once cooled, store in a cool dark place, such as a pantry or cupboard. Opened jars must be kept in the fridge, and should keep for a couple of weeks.

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