Just look around at this time of the year and you will see elderberries everywhere.  When you see that the clusters of deep, dark purple looking berries weighing heavily on the branches then they are ready for the picking.  Do not eat them raw as they are very bitter and can upset your tummy.  This jelly is similar to blackcurrant in taste and texture.

Makes 3 jars

ingredients

1.5kg elderberries

3 ½  cups pectin sugar

2 Tbsp lemon juice

Method

Prepare the elderberries by washing them in cold water and pat dry. I found the best method to remove them from the stalks was to pluck them off with a comb!

Once you have done that put the elderberries in a large heavy-based pot.  Bring to a gentle boil.  Crush them throughout cooking with a potato masher. This will help to release the juices.

Continue to boil gently for about 10 minutes.

Place a fine sieve lined with muslin or a old, clean pillowcase and drain over a bowl.  I did this overnight! Do not be tempted to squeeze the fruit as this can make your jelly cloudy.

Sterilise your jars and lids.

To make the jelly measure out 3 cups of elderberry juice and add the lemon and 4 cups sugar.

Bring to a simmer and dissolve the sugar.  Remove any scum that may come to the surface and discard.

Raise the heat and boil vigorously for 10 minutes.  Take a little spoon of mixture out and cool on a plate.  When you can run your finger through the cold jelly and it doesn’t run together then it is set.

Pour into your warm sterilised jars, seal.  

Label and store away from direct sunlight.

These will keep for many months.

 

Just look around at this time of the year and you will see elderberries everywhere.  When you see that the clusters of deep, dark purple looking berries weighing heavily on the branches then they are ready for the picking.  Do not eat them raw as they are very bitter and can upset your tummy.  This jelly is similar to blackcurrant in taste and texture.

 

Makes 3 jars

ingredients

1.5kg elderberries

3 ½  cups pectin sugar

2 Tbsp lemon juice

Method

Prepare the elderberries by washing them in cold water and pat dry. I found the best method to remove them from the stalks was to pluck them off with a comb!

Once you have done that put the elderberries in a large heavy-based pot.  Bring to a gentle boil.  Crush them throughout cooking with a potato masher. This will help to release the juices.

Continue to boil gently for about 10 minutes.

Place a fine sieve lined with muslin or a old, clean pillowcase and drain over a bowl.  I did this overnight! Do not be tempted to squeeze the fruit as this can make your jelly cloudy.

 

Sterilise your jars and lids.

To make the jelly measure out 3 cups of elderberry juice and add the lemon and 4 cups sugar.

Bring to a simmer and dissolve the sugar.  Remove any scum that may come to the surface and discard.

Raise the heat and boil vigorously for 10 minutes.  Take a little spoon of mixture out and cool on a plate.  When you can run your finger through the cold jelly and it doesn’t run together then it is set.

Pour into your warm sterilised jars, seal.  

Label and store away from direct sunlight.

These will keep for many months.