2 June 2020

Elderflower and rhubarb jelly


Elderflower season is running out but it’s still time, and in any event, the recipe will still be useful next year.

A special feature of this jelly is to wonderfully sweeten fruit salads. It will also glossily sublimate fruit pies…


For 6 to 7 jars

  • 20 to 25 umbels of elderflowers
  • 2 liters (8 cups) of water
  • 500g (1 lb) of sugar
  • 2 stalks of rhubarb
  • 8g (0.3 oz) of agar-agar
  • 1 lemon (or lime)

In a large bowl, place the elderflowers (stems should be removed) with the cut in pieces stalks of rhubarb. Add two liters of water and let macerate all night.

Next day, heat the flowers, the rhubarb and the water in a pan and bring to a boil.

Strain while hot at least twice, in a sieve covered with a clean towel, in order to obtain a clear juice. Pour the sugar mix with the agar-agar and heat again. Bring to a boil and stir for five minutes. Remove from heat, and add the filtered lime juice.

Pour into pre-boiled jars, close them and flip until the jelly is cooled.

Plate: Eden Turquoise @ Bernardaud

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