Elderberry Raspberry Jelly

For the elderberry-raspberry jelly, infuse the flowers with water and the thinly sliced lemon overnight.

Strain the thawed raspberries and add water to 1/2 kg of the amount lost to seeds.

Mix the elderflower water pressed through a cloth with the raspberry juice and the jelling sugar, bring to the boil and simmer for about 5 minutes.

Then skim and pour into hot rinsed jars, screw shut and let cool upside down.

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