How to make
Squeeze the juice from 1 orange and one lemon and mix it with 3 tbsp. of elderflower.
The peel of the remaining oranges is peeled with a special citrus peeler, so that only the orange part of it is kept. It is added to the citrus juice and the flowers of the herb.
It is left like this from 12 to 24 hours. When this time has passed, the juice is strained and the peels are washed under running water from the remnants of elderflower stuck to them (and if they remain, it is not a problem).
The peeled oranges are thoroughly cleaned of all white parts and seeds, if any.
There are varieties that have a thick skin, they are not suitable for orange jam, only for juices and freshly squeezed juices, but if you do come across such, you will need to peel the skin as much as possible.
Sprinkle the citrus with the sugar and leave them like them for about 12 hours, at the same time as the elderflower juice.
When everything is ready, blend in a blender - not into a pulp, but still to make the oranges and peels into smaller pieces, along with the juice, which will make blending easier.
The aromatic homemade jam is placed on the stove, the last spoonful of elderflower is added and left to cook at 210°F (100°C) for about 40 minutes to 1 hour.
It is stirred often and it is observed if it has thickened, by dropping a drop of it on a porcelain plate, which should not become runny when it cools.
The aromatic orange jam with elderflower is used for direct consumption, but a larger quantity can be made and preserved for a longer time in sterilized jars.
