2steps
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ElderFlower TipJust picked a big bowl of elder flowers from my tree and now have to get them all off the stalks  normally I do it by hand or use a fork but find neither are that great. Looking round the kitchen for something better, I spotted a plastic nit comb and it works a treat  A normal comb might be better but we haven't got one to try it.
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Jamanda
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You take them off the stalks? 
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sally_in_wales
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I did that once, then I decided it wasn't worth the hassle and anything since has been done with the stalks
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cab
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Have to get them off the stalks for jam!
I usually rub the whole head between my hands, seems to cause the flowers to fall off into the bowl nicely. Love the nit comb idea though 
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Cathryn
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I had this conversation with Sean. I left mine in the fridge overnight and the flowers just shook off the stalks all over the table and the laptop.  I was checking the ds recipe which specifically says rub the flowers of the stems and would I do anything other than follow it to the letter? 
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sally_in_wales
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never made jam with them, that sounds lovely. I've only ever done corial or fizz, for which the stalks don't seem to make a big difference. ditto loving the nit comb idea though, great idea
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sally_in_wales
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ooh, does elderflower and rose work, that stikes me as potentially fun?
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cab
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| sally_in_wales wrote: | | ooh, does elderflower and rose work, that stikes me as potentially fun? |
I tried an elderflower and rose fizz once, wasn't especially good.
Jam, though, that is tremendous. Add a couple of handfulls of flowers to gooseberry or apricot at the same time as you put the sugar in. Stawberry works too but I find the combination not as good as plain strawberry.
Once a year I'll trawl the market at teatime, as they're packing up, and usually get some apricots cheap for apricote and elder jam.
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Jamanda
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| Cathryn wrote: | | I had this conversation with Sean. I left mine in the fridge overnight and the flowers just shook off the stalks all over the table and the laptop. I was checking the ds recipe which specifically says rub the flowers of the stems and would I do anything other than follow it to the letter? |
What are you making? We have a second batch of cordial of the go - into the pan within 1/2 hour of picking stems and all.
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Cathryn
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Don't rub it in! I meant to get them straight in and then something came up. I am hoping that the flavour won't be too affected (cordial), it certainly smells lovely.
I am now sitting here trying to catch up despite having a lovely day of friends and phone calls and trying NOT to be tempted to go out into the lovely evening to pick some more and make a bigger batch of wine...
Remember those unopened bills when you were visiting, they still are. 
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2steps
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All the recipes I have say get them off. Sure I read the stalks can make things taste bitter  Cathryns post just made me think, maybe they come of easy it they'd been frozen?
I will be making jam, strawberry and elderflower is lovely and some cordial and wine
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Jamanda
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Well my cordial certainly isn't bitter. In fact I used a bit less sugar this year, as we found last year's a bit sweet.
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Cathryn
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I won't bother de-stalking (?) for the wine. It was easy to do for the cordial.
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cab
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I'd always destalk for wine, but not for cordial or champagne.
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Cathryn
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oh poo!
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2steps
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think I'll save the de-stalking just for jam for future then
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earthyvirgo
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| cab wrote: | Have to get them off the stalks for jam!
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Ooo, elderflower jam? just elderflowers? I've got 4 gallons of elderflower champagne on the go and I think that'll be about enough but the quality of the flowers around here this year is amazing, it seems a shame not to have a go at something else while there's such an abundance.
Can I assume it's a jelly rather than a jam?
Any chance of a quick run through of the recipe ?
Thanks
EV
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cab
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| earthyvirgo wrote: |
Any chance of a quick run through of the recipe ?
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Simple apricot (best), gooseberry (next best), strawberry (too intense for my tastes) or rhubarb (interesting!) jam made with a good handfull of rubbed off elderflowers after you've cooked down the fruit, at the same time as you add in the sugar. Marvellous, really is. Apricot and elderflower is a storming good jam.
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Helen M
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| sally_in_wales wrote: | | ooh, does elderflower and rose work, that stikes me as potentially fun? |
so should i harvest some in work on thursday and pass on to gruff? the rugossa is in fill bloom and the gallicas are just popping out. t'would be a shame to waist again
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Gavin Bl
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| cab wrote: |
Simple apricot (best), gooseberry (next best), strawberry (too intense for my tastes) or rhubarb (interesting!) jam made with a good handfull of rubbed off elderflowers after you've cooked down the fruit, at the same time as you add in the sugar. Marvellous, really is. Apricot and elderflower is a storming good jam. |
how much fruit, cab ?
* keeps eye on overpriced apricots in Sainsburys for the inevitable 'Best Before' discounting *
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cab
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| Gavin Bl wrote: | | cab wrote: |
Simple apricot (best), gooseberry (next best), strawberry (too intense for my tastes) or rhubarb (interesting!) jam made with a good handfull of rubbed off elderflowers after you've cooked down the fruit, at the same time as you add in the sugar. Marvellous, really is. Apricot and elderflower is a storming good jam. |
how much fruit, cab ?
* keeps eye on overpriced apricots in Sainsburys for the inevitable 'Best Before' discounting * |
I usually make a batch of apricot and elderflower, every year, with 4lb of fruit, 4lb of jam sugar, and a good handfull of elderflowers. Stew down the fruit with a little water to stop it sticking, put it through a metal collander to retrieve the stones. Put them back into a pan with just enough water to cover them and boil hell out of them. Pour the water (which you might have had to top up) back into the fruit pulp. Add the sugar and jam sugar, along with a good hefty squeeze of lemon and a nob of butter to prevent scum forming, and boil till setting point (not long usually with jam sugar). Let it cool a tiny bit before pouring into jars, and the flowers will be left suspended in the jam.
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