Elderflower jellies
Serves: 6
Prep time: 5 minsTotal time: 
Recipe by Jason King. / Recipe photograph by Lisa Linder.
Elderflower jellies
Serves: 6
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
210Kcal
Fat
1gr
Saturates
0gr
Carbs
49gr
Sugars
49gr
Fibre
0gr
Protein
1gr
Salt
0gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tsp flavourless oil, such as groundnut oil
- 8 leaves of Select fine leaf gelatine
- 500ml filtered or bottled water
- 500ml undiluted elderflower cordial
- a few strawberries, to garnish
Step by step
Get ahead
Can be made up to 2 days ahead.
- Lightly oil 6 x 200ml jelly moulds with flavourless oil. Soak the gelatine leaves in cold water for 5 minutes until softened.
- Bring 250ml of the water to the boil, remove the softened gelatine leaves from the water, add to the pan and whisk until combined. Add another 250ml of the water along with the elderflower cordial; stir. Pour into the prepared moulds. Cover and chill for at least 12 hours until set.
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Invert the jellies on to cold plates and serve with strawberries to garnish.TipUsing homemade cordial will give you a fuller flavour and a darker colour.
