Elderflower Jelly

(*) for 4 to 5 large jam jars Elderflower umbels shower with cold water, drain well. Remove the flowers from the thick stems. Cut one orange and one lemon into slices. In a frying pan, bring the blossoms to a boil with citrus slices, water, wine and vanilla stem halves. Cover, remove from heat and let cool for 24 hours.

Strain elderflower infusion through a sieve. In it, squeeze remaining citrus slices well. Add juice of remaining citrus fruit. Weigh juice and add equal weight of preserving sugar. Bring to a bubbling boil, after 4 min. pour into clean jars and seal on the spot.

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