Elderflower Jelly with Rum

Clean the elderflowers well. Cut one lemon into slices.

Put the blossoms and lemon slices with apple juice, cinnamon and 250 ml of water in a well-chilled place for 24 hours. Sieve the next day.

Heat the jars in the oven at 150 °C convection oven.

Squeeze the remaining lemon and boil the juice with elderberry juice, wine, rum and jelling sugar while stirring for 4 minutes until bubbling.

Fill the hot jelly into the prepared jars and seal them immediately.

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