ELDERFLOWER JELLY – DAY 1

I decided that today would be the day to make the elderflower jelly, or at least start it as it’s a two-day process.  I cut about four or five stalks of flowers and shook them out to get rid of any unwanted bugs.  I used the cooking apples I got on the ‘reduced to clear’ section at the green grocer on Saturday.

Apples & Elderflowers

The elderflowers are very small and delicate and have a nice smell to them, but not so when they’re cooking.  I learned that the first time I cooked them so for this batch of jelly, I decided to not go so heavy-handed on the amount I used.

I cut up all the apples and put them into my preserving pan with fresh lemon juice plus the lemon itself, cut up, some cinnamon sticks, the elderflowers and some water.

Everything is brought to a boil, then covered and simmered for about an hour.

It doesn’t look very appetizing and the picture is hazy due to the steam.  It doesn’t matter what it looks like as it’s going to be put into a jelly bag to drain as it’s the juice you want.  After all, we’re making jelly, not jam.

It has to remain dripping until tomorrow.  You don’t want to squeeze the bag as that will end up making the jelly cloudy.

I will post the second phase of making the jelly tomorrow.

Terri’s Tasty Tip…

If you suffer from hayfever or allergies every Spring, try these natural ways to keep your symptoms at bay:

Eat more vitamin-C rich foods like peppers and citrus fruits.  The vitamin helps to manage the body’s response to histamine, a compound hayfever sufferers tend to over-produce.

Include red onions, apples and berries for their quercetin, a natural inhibitor of histamine.

Eat oily fish, such as salmon, sardines, trout and mackerel to reduce the inflammatory response caused by histamine.

Make a fresh ginger tea.  This comforting spice supports immunity and acts as a natural decongestant.  Add a squeeze of fresh lemon juice and some honey for sweetness.

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Live to Eat, don’t Eat to Live…what fun is that?

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