Learn how to make elderflower jelly or jam with apple or orange juice. These smooth and incredibly aromatic preserves capture the best of spring flavors.
Every elderflower season, I make a few jars of this fragrant elderflower jelly. It's one of the easiest ways to preserve those delicate blossoms and enjoy their floral flavor long after summer is over.
This recipe can be made with apple juice or orange juice, both creating a smooth, lightly set preserve that's delicious on toast, scones, pancakes, or spooned over yogurt.
Every year, I preserve the flowers in any way I can. For example, I always make elderflower syrup and this jam. Sometimes I also make elderflower gin or liqueur with vodka, which is great for making elderflower gin cocktails or enjoying just as they are. Or just a simple elderflower tea.
Ingredients: 5 | Prep Time: 15 minutes | Cook Time: 4 minutes | Servings: 4-5 small jars | Difficulty: Easy
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Elderflower jelly or jam?
Despite the name, this preserve is more like a smooth jelly because it's made by infusing elderflowers in juice and straining them before cooking. Some people still call it elderflower jam, so you'll often see both names used for the same recipe.
What are elderflowers?
Elderflowers are the creamy-white blossoms of the black elder tree (Sambucus nigra). They have a wonderfully floral fragrance and bloom for only a few weeks in early summer, making them perfect for seasonal preserves like syrup, cordial, jelly, and jam.
How to pick elderflowers
The flowers are at their best when picked on a dry, sunny day, ideally around midday when their fragrance is strongest.
I always collect mine away from busy roads, taking only a few flower heads from each tree so there are plenty left for insects and later for elderberries.
Give the flowers a gentle shake to remove any tiny insects and use them as soon as possible. I don't wash them unless absolutely necessary because the pollen carries so much of their delicate flavor.
If you picked lots of them, make this sparkly Non-Alcoholic Elderflower Champagne, too.
Recipe ingredients
Elderflowers: 8-10 flower heads, depending on size. Use larger ones if possible; if they are small, simply add a few more.
Juice: 3 cups/ 750 ml pure apple juice (no added sugar) OR 3 cups/ 750 ml pure orange juice (no added sugar)
- Apple juice is the classic version for elderflower jelly here in Germany, but orange juice is just as nice and worth trying as well.
Lemon and granulated sugar
Pectin: Helps the jelly set. Always follow the instructions on your packet if they differ from the amounts or method here.
See the recipe card for full information on ingredients and quantities.
How to make elderflower jelly or jam?
Step #1: Shake the elderflower heads well over the sink to remove any insects or dust. Place them in a large bowl and pour over the juice. Cover and leave in a cool place (not the fridge) for about 24 hours to infuse.
Step #2: Strain the infused juice through a fine sieve into a large pot. Press lightly, but don't force it through. Add lemon juice.
Step #3: Mix the sugar and pectin thoroughly in a small bowl, then whisk them into the juice.
Step #4: Bring to a boil, stirring often. Once boiling, cook for about 4 minutes while stirring continuously. Remove from the heat.
Step #5: To check the set, drop a little jelly onto the chilled plate. If it firms up quickly, it's ready. If it's still runny, boil for another minute and test again.
Step #6: Pour the hot jelly into sterilized jars. A jam funnel makes this easier and cleaner if you have one. Seal immediately and let cool completely.
Most important tip
Use pectin according to the packet's instructions, especially if those instructions are different than mine. Follow those instructions regarding the amount of pectin needed, how to use it, and the time it needs to cook.
How to store?
Keep the elderflower jelly in a cool, dark place (the cellar would be perfect if you have one). It will keep for at least 6 months and up to 1 year.
Once you open a jar, keep it refrigerated and consume it within 2 weeks or so.
Elderflower Jelly (or Jam) Recipe
Ingredients
- 8-10 large elderflowers
- 3 cups pure apple juice with no added sugar OR orange juice with no added sugar, 750 ml/ 25 fl.oz
- 2 ½ cups granulated sugar
- 1 tablespoon powdered pectin 15 g/ 0.5 oz, Note - important!
- 1 lemon
Instructions
- Soak elderflowers: 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).8-10 large elderflowers + 3 cups pure apple juice with no added sugar
- 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.
- Strain the flavored juice through a fine-mesh sieve into a large pot. Add the lemon juice. 1 lemon
- Mix the sugar and pectin in a small bowl (See Note). Whisk the sugar-pectin mixture into the juice in the pot.2 ½ cups granulated sugar + 1 tablespoon powdered pectin
- 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. 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.
Evi @ greenevi says
I love elderflower jelly! I grew up eating this all the time but never made any myself. So definitely have to try your recipe now 😛
Adina says
It so easy. Du kannst auch Gelierzucker 2:1 nehmen, so geht es noch einfacher.
Ein Dekoherzal in Bergen says
DAS machen wir hier auch sehr gerne
WÜNSCHE NOCH EINEN SCHÖNEN ABEND
bis bald die BIRGIT aus TIROL
Adina says
Danke. Euch auch alles gute!