Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Elderflower Orange Jelly Be the first to rate & review! 0 Photos This is not a clear jelly; if you want a very smooth consistency, use orange juice without pulp. Make sure that you pick elderflowers that have not been sprayed with pesticides. Recipe by ilka222 Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 20 mins Additional Time: 1 day Total Time: 1 day 35 mins Servings: 96 Yield: 6 half-pint jars Jump to Nutrition Facts Ingredients 12 large elderflower umbels (flowerheads) 4 ½ cups orange juice 2 ½ cups white sugar 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar) ¼ teaspoon citric acid powder, or as needed 6 pint canning jars, lids, and rings Directions Place elderflower umbels into a plastic or glass bowl. Pour orange juice on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the refrigerator for 24 hours. Place a small plate in the freezer. Line a colander with 2 layers of cheesecloth and strain orange juice into a large, heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water. Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid, and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon. Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. I Made It Print Nutrition Facts (per serving) 25 Calories 6g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 96 Calories 25 % Daily Value * Sodium 0mg 0% Total Carbohydrate 6g 2% Total Sugars 6g Protein 0g Vitamin C 6mg 29% Calcium 1mg 0% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved