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When the elder bush blooms in the garden, we know it's finally summer. This elderflower jelly reminds us of the first warm days even late in the year, which is why we've been making it for a few years now whenever we spy the first white blossoms. You can simply spread it on bread like jam, but it's also delicious drizzled over yogurt, with ice cream or as a filling for cakes. And we particularly love using it in salad dressings because it adds a wonderful floral note to salads. Try our easy vegan recipe and preserve a piece of summer in a jar, too.

For 4 large or 6 small jars

20 elderflower heads (plus 5 for decoration, optional) ⅓ cup + 1 tbsp lemon juice 2 ½ cups gelling sugar (2:1, vegan)

Shake out flower heads well to remove any insects, then cut flowers from stems. Place in a tall saucepan with the lemon juice and 3 ¼ cups water, stir and let steep overnight. The next day, pluck the remaining elder flowers from the heads and divide among the jars (optional). Add the gelling sugar to the elderberry mixture and stir. Bring to a boil, stirring, and boil for 3 minutes at a bubbling boil (or according to package directions on the gelling sugar). Pour through a sieve into a measuring cup and immediately divide among the jars. Close jars tightly and let cool. Once opened, store the jelly in the refrigerator.


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