Boil 1 cup of water and pour over the elderflowers. Let steep for 15 minutes, then strain. Reserve the liquid and discard the flowers.
Place the ground cherries in a deep saucepan. Add the steeped elderflower liquid, lemon juice, orange juice, sugar and dried orange peel.
Bring to a boil. Cook for 5 minutes on high heat, stirring constantly to ensure it doesnt boil over.
Reduce heat to a simmer and cook for about 1 hour, or until the mixture reaches a jam-like consistency.
Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.
* Available at St. Louis Beer and Winemaking
** Available at the EarthDance Farms booth at Schlafly Farmers Market and Ferguson Farmers Market in September, and at Jay International Food Co. in late August
*** Available at Penzeys Spices
3 Tbsp. dried elderflower blossoms*
2 lbs. ground cherries (husk cherries)**, outer husk removed
2 Tbsp. freshly squeezed lemon juice
Juice of 1 Valencia orange
2 cups sugar
1½ tsp. dried orange peel***
This article appears in August 2012.
