This elderflower jelly recipe makes a sweet preserve with a lovely floral, citrusy taste that is perfect for toast, scones, cake, and desserts. Make the jelly for a taste of summer throughout the year!
For more elderflower recipes, try our elderflower cordial, elderflower lemonade, and elderflower cake!
Pick elderflower
To make elderflower jelly, you’ll first need to pick some elderflowers!
To make this recipe, you’ll want 2 1/2 cups of blossoms. It takes about 20 to 25 big elderflower umbels to get 2 1/2 cups of blossoms.
Elders are commonly found in woodland edges, hedgerows, and grassland scrub. They bloom from May to June.
Only pick elderflowers from clean areas away from vehicle traffic. Avoid elder trees that grow next to roadways as they are exposed to exhaust fumes.
Look for fresh, recently opened blossoms that are white or cream in color. Avoid flowers with browning edges and blooms that have lots of insects.
Prepare the flowers
1. Remove bugs
Give each flowerhead a gentle shake to dislodge any debris and insects. I like to spread the elderflowers on a white towel or cardboard outside and let them sit for 15 minutes so that bugs have a chance to escape.
2. Separate blossom from the stems
We want only the white blossoms for this recipe, not the green stems. Small segments of the stems are okay to leave in, though.
Separating the blossoms is easy but takes a little time. You can use your fingertips to pull the tiny blossoms off the stems or cut just below the flowers to separate them from the stems. Discard the stems and save the petals.
After working through the flowers, measure them to see how much you have. For the full jelly recipe, you’ll need 2 1/2 cups of blossoms.
Make the infusion
All floral jellies follow the same method: The flowers are steeped in hot water to make a floral tea, which is then cooked with sugar, lemon juice, and pectin to create a delicious spread.
Ingredients & supplies
To make the elderflower tea, you’ll need:
- 2 1/2 cups elderflower blossoms
- 4 1/2 cups water
- large pot or saucepan
- strainer
- cheesecloth
- heat-resistant measuring cups, pitchers, or bowls
1. Heat the water
Heat the water in a pot or saucepan over medium-high heat and bring it to a boil. Place the blossoms in a heat-resistant pitcher or bowl. Pour the boiling water over the blossoms and give it a stir.
2. Steep
Set the blossoms aside to steep for 30 minutes to an hour. The longer you let the flowers steep, the stronger the flavor and darker the color will be.
3. Strain
Once the infusion is ready, line a sieve with a piece of cheesecloth. Place the sieve over another pitcher or bowl. Pour the elderflower infusion into the cheesecloth and sieve, catching the liquid run in the pitcher below. You should have 4 cups of elderflower tea after straining. Discard or compost the elderflowers.
4. Store
If you can’t cook the jelly right away, cover the tea and refrigerate it for up to 24 hours. For longer storage, freeze the tea.
Cook the jelly
Ingredients & supplies
- 4 cups elderflower tea
- 3 cups granulated sugar – My recipe uses low-sugar pectin to reduce the amount of sugar needed compared to traditional jelly recipes. I had the best results with 3 cups of sugar. If you reduce the sugar further, please note that your jelly may not set properly.
- 3 tbsp lemon juice – brightens the flavor and is needed to ensure the jelly sets correctly.
- 1 pack Sure-Jell fruit pectin – I used a 1.75 oz box of the low no-sugar fruit pectin from Sure-Jell. It’s the pink box.
- 1 tbsp of butter – helps to reduce foaming.
- 6- to 8-quart stockpot or pot
- wooden spoon
- ladle
- canning funnel
- canning jars with lids and rings – The recipe makes enough for 5 to 6 half-pint jars or 9 to 11 4oz jelly jars.
- water bath canner & rack
1. Preparations
If you want to process the jelly for long-term storage, start heating your water bath canner before you begin making the jelly.
- Wash out the jars so they are completely clean.
- Lower the jars into the water bath canner to sterilize.
- Once the water is boiling, boil them for at least 10 minutes to ensure they are sterile.
2. Combine the pectin and sugar
Measure 1/4 cup of sugar from the 3 cups of sugar. In a small mixing bowl, whisk together the pectin and 1/4 cup of sugar.
3. Heat the tea
Pour the elderflower tea into the stockpot. Add the lemon juice, pectin sugar mixture, and butter. Stir to combine and set the burner to high heat.
4. Bring to a rolling boil
Stirring constantly, bring the liquid to a rolling boil. Once boiling, pour in the remaining 2 3/4 cups of sugar all at once and stir to combine. Adding the sugar will temporarily stop the jelly from boiling. Return the mixture to a full, rolling boil and cook for exactly 1 minute. Stir constantly. The jelly will bubble quite a bit. If necessary, wear oven mitts to protect your hands from the steam and splashes.
5. Fill the jars
When the jelly is ready, remove the jars from the water bath, pouring the water back into the canner. Place the hot jars on a towel. Don’t turn off the heat and leave the canner as is.
Remove the jelly pot from the heat. The jelly will set quickly. Working swiftly, ladle the hot jelly into the sterilized jars. A canning funnel is helpful here. Leave 1/4 inch of headspace at the top of each jar.
Wipe the rim of each jar with a damp paper towel to remove any spills and sticky bits that could hinder the seal. Cover each jar with its lid and screw on the bands tightly.
6. Process in the water bath
Carefully place the jars into the hot canner. Cover with a lid and bring to a boil. Process the jelly for 10 minutes.
If you prefer not to can your elderflower jelly, allow the jars to cool at room temperature overnight. Then, transfer them to the fridge and use within 3 weeks.
7. Cool the jelly
After 10 minutes, lift the jars out of the canner. Be very careful to not burn yourself.
Place the jars on a towel and let cool, undisturbed, overnight. The lids should seal with a “pop” as they cool.
Storage & shelf life
- Sealed jars: Sealed jars are shelf-stable for up to 1 year. Store the jelly in a dark, cool location like your pantry or a cupboard and ensure it isn’t exposed to direct sunlight.
- Unsealed jars: Once the seal is broken, refrigerate your elderflower jelly and consume it within 3 weeks of opening.
How to use
Elderflower jelly is a wonderful condiment for breakfast, afternoon tea, and cheese boards. Add it to cake, cookies, desserts, toast, sandwiches, scones… anything you enjoy eating jam and jellies on!
Homemade jelly is also a lovely food gift for your family, friends, neighbors, and your kids’ teachers. Download the printable labels below and adorn each jar with a pretty ribbon.
FAQ
What does elderflower jelly taste like?
Elderflower jelly is sweet and has a delicate floral taste with a hint of fruitiness and bright citrus.
Why is my jelly darker than yours?
Elderflower jelly is usually light yellow, but there can be color variations from batch to batch. There are several reasons for this:
- Mature flowers: Young, fresh flowers will produce a lighter hue, whereas older, more mature flowers create a darker shade of yellow. Fresh flowers are white, mature flowers are cream-colored with yellow or browning edges.
- Steep time: Another culprit of dark yellow or brown jelly is overstepping. Leaving the blossoms in the water for a long time creates a stronger infusion and darker color.
- Alternative sweeteners: White sugar creates a lighter color, but brown sugar, honey, and agave syrup can darken the color of the jelly.
Can I use honey or a different sweetener?
I have only ever tested this elderflower jelly with white granulated sugar. If you want to try using honey or a different sweetener, you’ll have to experiment.
More elderflower recipes
- Elderflower Cookies
- Elderflower Frosting
- Elderflower Salve
- Elderflower Tincture
Elderflower Jelly Recipe
This elderflower jelly recipe makes a sweet preserve with a lovely floral, citrusy taste that is perfect for toast, scones, cake, and desserts. Make the jelly for a taste of summer throughout the year!
Ingredients
Elderflower Tea
- 2 1/2 cups elderflower blossoms
- 4 1/2 cups / 1 l / 36 fl oz water
Elderflower Jelly
- 4 cups / 950 ml / 32 fl oz elderflower tea
- 3 cups / 600 g / 21 oz granulated sugar
- 3 tbsp lemon juice
- 1 package (1.75 oz) Sure-Jell low or no-sugar pectin (pink box)
- 1 tbsp butter
Instructions
Make the infusion
- Heat the water. Heat the water in a pot or saucepan over medium-high heat and bring it to a boil. Place the blossoms in a heat-resistant pitcher or bowl. Pour the boiling water over the blossoms and give it a stir.
- Steep. Set the blossoms aside to steep for 30 minutes to an hour. The longer you let the flowers steep, the stronger the flavor and darker the color will be.
- Strain. Once the infusion is ready, line a sieve with a piece of cheesecloth. Place the sieve over another pitcher or bowl. Pour the elderflower infusion into the cheesecloth and sieve, catching the liquid run in the pitcher below. You should have 4 cups of elderflower tea after straining. Discard or compost the elderflowers.
Cook the jelly
- Preparations. If you want to process the jelly for long-term storage, start heating your water bath canner before you begin making the jelly. Wash out the jars so they are completely clean. Lower the jars into the water bath canner to sterilize. Once the water is boiling, boil them for at least 10 minutes to ensure they are sterile.
- Combine the pectin and sugar. Measure 1/4 cup of sugar from the 3 cups of sugar. In a small mixing bowl, whisk together the pectin and 1/4 cup of sugar.
- Heat the tea. Pour the elderflower tea into the stockpot. Add the lemon juice, pectin sugar mixture, and butter. Stir to combine and set the burner to high heat.
- Bring to a rolling boil. Stirring constantly, bring the liquid to a rolling boil. Once boiling, pour in the remaining 2 3/4 cups of sugar all at once and stir to combine. Adding the sugar will temporarily stop the jelly from boiling. Return the mixture to a full, rolling boil and cook for exactly 1 minute. Stir constantly. The jelly will bubble quite a bit. If necessary, wear oven mitts to protect your hands from the steam and splashes.
- Fill the jars. When the jelly is ready, remove the jars from the water bath, pouring the water back into the canner. Place the hot jars on a towel. Don’t turn off the heat and leave the canner as is. Remove the jelly pot from the heat. The jelly will set quickly. Working swiftly, ladle the hot jelly into the sterilized jars. A canning funnel is helpful here. Leave 1/4 inch of headspace at the top of each jar. Wipe the rim of each jar with a damp paper towel to remove any spills and sticky bits that could hinder the seal. Cover each jar with its lid and screw on the bands tightly.
- Process in the water bath. Carefully place the jars into the hot canner. Cover with a lid and bring to a boil. Process the jelly for 10 minutes.
- Cool the jelly. After 10 minutes, lift the jars out of the canner. Be very careful to not burn yourself. Place the jars on a towel and let cool, undisturbed, overnight. The lids should seal with a “pop” as they cool.
Nutrition Information:
Yield: 60 Serving Size: 1Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 4mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g
