Elderflower Jelly

To prepare the elderflower jelly recipe start grating the rind from 2 lemons.

Cut the lemons in half and squeeze out the juice.

Set the juice aside in the refrigerator.

Chop the peel (with the pith). Remove the pips.

Put the peel and pips into a muslin bag and put into a large pan.

Add the grated rind to the pan with the water.

Cover and soak overnight.

Heat the water, peel, pips, grated rind and 2 heads elderflowers and bring to a boil.

Reduce the heat and simmer gently for 1 1/2 hours.

Strain the liquid into a large heavy-based pan.

Discard the muslin bag of peel and pips and the elderflowers.

Add the sugar, reserved lemon juice and the 4 tablespoons lemon juice and remaining elderflower heads to the pan and stir over a low heat until the sugar has dissolved.

Bring to a boil and boil rapidly until setting point is reached. you can discard the elderflowers if you wish- or keep them in the jelly.

Pour the elderflower jelly into hot sterilised jars, cover, seal and label.