Elderflower Jelly Recipe
Quick Answer
Holunderblütengelee: 20 Holunderblütendolden in 750 ml Wasser mit Zitronensaft über Nacht ziehen lassen. Abseihen, mit Gelierzucker aufkochen und 4 Minuten sprudelnd kochen. In sterilisierte Gläser füllen. Ergibt ca. 4 Gläser.
By Sarah Mitchell • June 15, 2026
Elderflower jelly captures the ephemeral fragrance of elderflower blossoms in a shimmering, golden preserve. Elderflowers bloom for just a few weeks in late May and June across Europe, making this jelly a treasured seasonal specialty. The delicate floral flavor pairs beautifully with scones, croissants, fresh bread, or as a glaze for cakes and pastries.
About This Recipe
"Elderflower Jelly" is a Dessert recipe that brings elderflower heads (freshly picked, shaken free of insects), water, lemon juice, powdered pectin (1.75 oz / 49g) and granulated sugar together into a flavorful, well-balanced dish. Rated Medium and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 16 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 20 elderflower heads (freshly picked, shaken free of insects)
- 3 cups water
- 2 tbsp lemon juice
- 1 packet powdered pectin (1.75 oz / 49g)
- 3 cups granulated sugar
Instructions
- 1
Gently rinse elderflower heads and place in a large bowl. Pour water over them and add lemon juice. Cover and steep at room temperature for 12-24 hours.
- 2
Strain the elderflower infusion through cheesecloth or a fine-mesh sieve, squeezing gently. You should have about 3 cups of fragrant liquid.
- 3
Pour the elderflower liquid into a large pot. Stir in pectin and bring to a full rolling boil. Add sugar all at once, stirring constantly. Return to a rolling boil and cook for exactly 4 minutes.
- 4
Remove from heat, skim any foam, and ladle into sterilized jars. Seal immediately. The jelly will set as it cools. Makes about 4 half-pint jars.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Elderflower heads (freshly picked, shaken free of insects) is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Because the recipe is vegan, gluten-free and dairy-free, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Elderflower Jelly" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Elderflower Jelly in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
When is elderflower season?
Elderflowers bloom from late May through mid-June in most of Europe and temperate North America. Pick them on a dry, sunny morning when the pollen is most fragrant. Avoid washing them too vigorously — the pollen carries much of the flavor.
Can I use dried elderflowers?
Fresh elderflowers are strongly preferred for jelly. Dried elderflowers have lost most of their fragrant volatile compounds and will produce a much milder, less aromatic result.
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