For the elderberry-apple juice jelly, infuse the flowers with the apple juice and let stand overnight.
Strain through a cloth and squeeze well. Mix the liquid with the lemon juice and the preserving sugar, bring to the boil and continue to simmer gently for 5 minutes.
Pour into hot rinsed jars, seal and let cool upside down.
Do not wash the elder flowers picked in the sunshine, otherwise the aroma will be lost and the elderberry-apple juice jelly will thus lose its flavor.