Thread: Anyone have a recipe?

On 7/6/2012 11:33 AM, gloria p wrote:
>
> We recently returned from a "Great Rivers of Europe" trip on the Rhine,
> Main, and Danube. It was a very relaxing, scenic trip.
>
> While in Passau, we stopped at a shop that had a very wide variety of
> family-made jams and jellies as well as some from Provence and local
> honey. They offered sample tasting also. www.marmeladen-haus.de
> They ship all over Europe but not to the U.S. (too expensive.)
>
> I was limited in what I could buy (space and weight) so only two jars. I
> have given the raspberry-with-dark-Bacardi-rum to our son's family.
>
> I opened the elderflower-lemon jar this morning and it was
> overwhelmingly delicious. I can't even describe the flavor other than
> maybe jelly-crack.
>
> Has anyone ever made jelly from elderflower or elderberry? Suggestions?
>
> gloria p
Elderberry jelly and wine recipes are fairly common Gloria, I've made
both in the past. Elderberry grows wild over a large portion of the
United States. In our backyard it became a nuisance we rooted it out, we
thought, until it came back this year only to be rooted out again.
Elderberry is mostly spread by birds, they eat the fruit and land on a
light or phone wire or a fence and Lo! suddenly elderberry is growing
right under where they perched. Take a look at the U of Georgia site and
you will find many recipes for elderberry.

George

On Fri, 06 Jul 2012 10:33:38 -0600, gloria p <[email protected]>
wrote:

>
>We recently returned from a "Great Rivers of Europe" trip on the Rhine,
>Main, and Danube. It was a very relaxing, scenic trip.
>
>While in Passau, we stopped at a shop that had a very wide variety of
>family-made jams and jellies as well as some from Provence and local
>honey. They offered sample tasting also. www.marmeladen-haus.de
>They ship all over Europe but not to the U.S. (too expensive.)
>
>I was limited in what I could buy (space and weight) so only two jars.
>I have given the raspberry-with-dark-Bacardi-rum to our son's family.
>
>I opened the elderflower-lemon jar this morning and it was
>overwhelmingly delicious. I can't even describe the flavor other than
>maybe jelly-crack.
>
>Has anyone ever made jelly from elderflower or elderberry? Suggestions?
>
>gloria p


Hmm...no personal experience, but there are several recipes online,
some of them made with elder flower cordial, which itself has to be
made up first. Long road. Hope you find a shorter one. The last one is
made with gin.

http://ramblings.markstarmer.co.uk/2...mon-marmalade/

http://www.sharedgarden.co.uk/recipes/36.html

http://www.briggishome.com/2009/06/w...-jam-with.html

Boron

On Fri, 06 Jul 2012 10:33:38 -0600, gloria p <[email protected]>
wrote:

>
>We recently returned from a "Great Rivers of Europe" trip on the Rhine,
>Main, and Danube. It was a very relaxing, scenic trip.
>
>While in Passau, we stopped at a shop that had a very wide variety of
>family-made jams and jellies as well as some from Provence and local
>honey. They offered sample tasting also. www.marmeladen-haus.de
>They ship all over Europe but not to the U.S. (too expensive.)
>
>I was limited in what I could buy (space and weight) so only two jars.
>I have given the raspberry-with-dark-Bacardi-rum to our son's family.
>
>I opened the elderflower-lemon jar this morning and it was
>overwhelmingly delicious. I can't even describe the flavor other than
>maybe jelly-crack.
>
>Has anyone ever made jelly from elderflower or elderberry? Suggestions?
>
>gloria p

In years past, we have made wine and jelly from both elderflowers and
elderberries. Enjoyed them all.
Just be aware that there is no similarity in end products between
those made using the flowers and those made using the berries.
Here's a link to one site that may make a product close to the one you
brought back.
http://madonnadelpiatto.com/2011/05/...rflower-jelly/
If you plan on collecting your own elderberry flower clusters or
berries, just be sure that you get Sambucus canadensis as some of the
other Sambucus varieties can be somewhat poisonous.
There are many recipes on the web for making wine jelly so you could
make a wine jelly using a flowery white wine like a German Riesling
with some added freshly squeezed lemon juice.
Also, dried elderflowers are a standard ingredient in certain homemade
wines and should be available wherever wine making supplies are sold.
You could soak dried elderflowers in a less flowery white wine for a
period of time then strain them out and make jelly with the infusion.
Lots of opportunity for experimentation ;-).
One last note, I still think the best use for elderberries is PIE!
Gotta be my favourite.

Good luck, keep us informed on your efforts.

Ross.
Southern Ontario, Canada

Hi Gloria,

this is Gerhard - the owner of the small Marmeladen-Haus in Passau / Germany ;-) I guess we met when you were in our shop.

First of all: THANK YOU for the nice words. We (my wife and me, its a 100% family business) really appreciate when people like our handmade products - it's a lot of work, but it's worth it.

I would like to help you with your questions about the elderflower jelly. At the end of the day, the recipe is more or less simple.

1. When the elderberry bush is in bloom, pick as many umbles as you like - you need about 12-15 full umbles for about 3 litres of water/juice.
2. DON'T WASH them - you would wash off the flavor which is mainly in the pollen. Just shake them a little to make dust, plant pieces or small animals fall out.
3. Take a large pot, put the flower umbles in, and fill it with 2-3 litres of cold water. That gives, later, the pure plain elderflower jelly that you refer to. As a variation, you could use apple juice or orange juice, too. With that, you would make apple jelly / orange jelly with that typical, strong elderflower flavor.
4. Close the pot with a lid and place it in a dark, cool place (maybe in the basement) for 1 to 2 days. During this time, the flavor from the flowers goes into the fluid.
5. After that time, strain the fluid into a new pot. For cooking the jelly, you need the pure water / juice without the flowers - the flavor is already in the fkluid now, throw the strained flowers away.
6. With this flavored water / juice, you cook a jelly. The most easy way is to buy ready-to-use canning sugar / jam sugar / gelling sugar. Simply follow the recipe on the wrapping. I recommend the 2:1 version. For the 2-3 litres of fluid, add the fresh juice of 1 lemon before cooking --> that supports the fresh flavor of the jelly

And ***TADAA*** you made your own handmade elderflower jelly with lemon ... or, what our name on the jar label was: "Holunderblüten-Gelee mit Zitrone" :-)

------

By the way: We do ship to the U.S., too. And to many other coutries worldwide. It's just our webshop software (Home - Das Marmeladen-Haus. Besondere hausgemachte Konfitüren) which does not support shipment outside Germany and Austria. It can only cover one shipment cost definition - and yes, to other coutries it's more expensive. But the software cannot calculate that :-( We already shipped several deliveries to USA, Australia and Canada. If you would like to order, just send us an email to [email protected], and we will help you. To give you and the other readers here an idea: 18 of our jam jars result in a DHL box of 10 kilograms (which is a weight / cost step in their fees), and a delivery of such a box would cost 35.00 EUR for shipment (~ 40-45 $). Actually it's more, but we offer a 5.00 EUR discount on the shipment costs (as our webshop does the same for orders over 30.00 EUR).

------

I hope I was able to help a little. And again I say thank you for your nice words.

Greets from the 3-river-town Passau
Gerhard

Home - Das Marmeladen-Haus. Besondere hausgemachte Konfitüren
Marmeladen-Haus - Lokales Geschäft - Passau, Germany | Facebook
[email protected]

On 8/23/2012 4:18 PM, marmeladen-haus wrote:
> Hi Gloria,
>
> this is Gerhard - the owner of the small Marmeladen-Haus in Passau /
> Germany ;-) I guess we met when you were in our shop.
>
> First of all: THANK YOU for the nice words. We (my wife and me, its a
> 100% family business) really appreciate when people like our handmade
> products - it's a lot of work, but it's worth it.
>
> I would like to help you with your questions about the elderflower
> jelly. At the end of the day, the recipe is more or less simple.
>
> 1. When the elderberry bush is in bloom, pick as many umbles as you like
> - you need about 12-15 full umbles for about 3 litres of water/juice.
(rest of recipe cut)



Thank you so much, Gerhard.

Our visit to your shop was wonderful and I am using the elder jelly
slowly so it will last longer. I wish I had been able to buy more but
we were restricted by luggage weight. I will try your recipe next
year when the elderflowers are in bloom. My friend in Sweden makes
a delicious "lemonade" drink using elderflowers.

I have made almost 50 jars of apricot jam from our trees this summer
even though the fruit was very small (too hot and dry) and I had to cut
out many little black spots from a bad hailstorm that came while we were
in Germany.

Visiting your shop made Passau special for me and my Florida friend
(while our husbands sat in a sidewalk cafe and sdrank good German beer.)
Thank you for your hospitality and the opportunity to taste your
delicious fruit preserves.

Auf weidersehn,
gloria p