I made my first batch of elderflower champagne a few weeks ago, the day the Olympic Torch came to town. I had big ideas about how much I was going to make and boiled up 16 litres of water! To cut a long story short, it was an epic fail on the domestic front and a lot of sugar went down the drain. On the plus side, I did think to keep the lemon ‘shells’ that were left when I’d squeezed out all the juice. I put them in the freezer. The following week, I added more lemons to my stash, as I made another batch of champagne (which is looking good) and some cordial.
In the back of my mind I was thinking that I’d seen a recipe for a fruity jam or jelly made from left overs of this kind. When making jams and jellies, you need fruit that contains plenty of pectin. Lemons, particularly the pith, have lots, and of course, they also have plenty of acid, another essential for a good jam.
With the elderflower season still in full swing and my cordial turning out successfully, I had a flash of inspiration. I could use the lemons to create an elderflower flavoured jelly. It is not a particularly fast thing to make but that suits me as I can do it in stages. Here is the recipe.
You will need…
25 to 30 Elderflower heads, ideally picked in warm sunshine (if you can remember what that is)
Approximately 1kg of lemon ‘shells’, i.e. cut in half and juice removed. I had 17 by the time I counted up.
2 1/2 pints (1500ml) of boiling water
3 lb (1300g) of granulated sugar
A large preserving pan. Some people get away with using the largest pan they can find but it should be as deep as possible as boiling jam rises a lot.
A funnel for pouring the hot jelly.
What to do: Stage 1
Shake the elderflowers well to remove any insects
Put the lemons and elderflowers into a pan and cover with 2 1/2 pints (approximately 1500ml) of boiling water. If that is not enough water to cover your fruit, add more. It’s not too critical at this point.
Juice the oranges and add the juice and ‘shells’ to the pan.
Bring to the boil and simmer for about 2 hours or until the lemon and orange peel is soft.
Leave everything in the pan to cool and infuse. I did this over night.
What to do: Stage 2
Strain the liquid through a scalded jelly bag or muslin cloth to separate it from the fruit. It’s not too hard to set up a straining system by tying a muslin over a bowl, pan or bucket, see my picture here. If you want to save washing up, strain your liquid into your large jam pan.
You need to leave this for a couple of hours or again, you could leave it overnight. Whatever you do, don’t be tempted to prod, poke or squeeze or your jelly will be cloudy. If you are not bothered about having cloudy jelly, by all means go ahead and extract every little drop of lemony goodness.
While the liquid is straining, check on your jam jar supply. You will need roughly six small or 4 large jam jars (I always sterilise more than I need, just to be on the safe side). Make sure they are well washed in hot soapy water and inspect inside the lids for signs of rust.
Place your jars, but not the lids, the right way up on a baking tray and put them in the oven. You don’t need to switch it on yet.
Measure out your sugar. The rough rule of thumb is a pound of sugar to a pint of liquid though I’ve got a feeling I used a bit more, hence the 3lb or 1300g in the recipe. You could put your sugar in an oven proof dish and put it in the oven with the jars. That way, when you come to add it to the boiling liquid it is already warm and should dissolve more easily. It is not essential to do this, I rarely do but if you want your jelly to be a lighter colour, it might help as you shouldn’t need to boil the sugar for as long.
What to do: Stage 3
When you are satisfied that no more juice is going to drip out, discard your pulpy fruit (or see below for variation) and measure how much liquid you have left. I had about 800ml.
Now dilute your liquid with boiling water until you have 1600 ml or approximately 2 1/2 pints. I actually added a slosh of elderflower cordial at this point as well.
Put the strained liquid into your large jam pan and begin to warm it.
While it is heating you can get on with some other jobs.
Turn on the oven to 100C (Gas 1/4 or 225F) to dry and sterilise the jam jars and perhaps warm the sugar.
Put a small plate into the fridge. This will be useful later when you are testing for setting point.
Put the jam jar lids into a small pan and cover them in boiling water to sterilise. Make sure they are turned upside down so that the inside of them gets filled with water.
When the liquid is beginning to bubble, add the sugar and stir gently until it is dissolved. Keep a careful eye on the heat and your mixture at this point or you could end up with a very burnt pan!
When the sugar is completely dissolved, you can turn up the heat and bring the liquid to a rolling boil. It should rise and froth and generally remind you of a witches cauldron. In theory, you should achieve setting point in about 10 to 15 minutes. I didn’t boil my liquid hard enough so it took much longer. In any case, be prepared for at least half an hour of boiling because this is another stage when you can’t take your eye off the ball.
To test to see if your jelly is going to set, use a spoon to drip a small amount onto your cold plate. Leave it for a minute and then gently push it with your finger. If it crinkles, your jelly is ready to put into jars. If not, boil it for another five minutes and check again.
If it is ready, skim off any bubbly scum with a slotted spoon and then slowly and carefully pour the hot jelly into the hot jars using a funnel. If you keep the jars on the oven tray you will catch any spills.
CAUTION!!! You need to be VERY CAREFUL at this point. The jelly is VERY hot and could stick to your skin causing serious burns if you spill it. If the worst happens run any burnt areas under cold water until they stop stinging.
Making sure you use tongs to remove the lids from the hot water and oven gloves to protect your hands, put the lids onto the jars and screw them on well. Alternatively, you can use cellophane lids and elastic bands. You will probably have to use the latter method if you want to enter your lovely jelly into any shows or competitions as I am planning to later in the year.
When your jars are cool, label them, making sure you put on the date you made your jam and a ‘best before’ date, 12 months in the future.
Enjoy your jelly…