Elderflowers, or holunderblüten, are used here in Germany to make juices, jams, and cordials, and are believed to relieve symptoms of flu, colds, and allergies and maintain healthy, clear sinuses. I found a bottle of amber syrup made of these blossoms and decided to try it in little heart-shaped jellies with clementine juice. They came out beautiful and were devoured within a few minutes! I realized this is a great way to make nutritious snacks, controlling the sugar content and loading them with vitamins and immunity-boosting nutrients. Can you find elderflower syrup where you are? If so, give this a try!
I got the idea for these jellies from the wonderful blog, Rachel Cooks, and her homemade white grape fruit snacks, and after searching some, I discovered a multitude of versions. I decided to try out a relatively small amount of gelatin (other versions use double or triple the amount) to keep them jiggly, but if you’re going for more of a chewy, gummy-bear consistency, by all means, up the amount of gelatin. I used a silicone mold for the heart shapes, but it also works in a regular glass baking dish, cut into shapes with a sharp knife or little cookie cutters. My head is spinning thinking about more shapes and flavor combinations — the possibilities are endless! Now, go discover yours.
Clementine & Elderflower Jellies
- 2/3 cup freshly squeezed lemon juice (about 4 lemons)
- 1 cup freshly squeezed clementine juice (about 4 clementines)
- 1/3 cup elderflower syrup (with 50% elderflowers)
- 1 oz./28 g. powdered gelatin
Mix the juice and syrup together in a medium saucepan. Sprinkle the gelatin over the mixture and let sit until the grains of the powder swell, about 3 minutes. Heat over medium heat, stirring constantly, until it all the gelatin is dissolved and it starts to steam but not boil, about 7 minutes. Pour into silicone molds or into a baking sheet or other container, let cool, and then cover and refrigerate for about 4 hours, or until set. Carefully remove from the molds or cut into squares or other shapes using a sharp knife or small cookie cutters. They can be kept for a week in a sealed container in the fridge, if little hands don’t get to them first…