We are lucky enough to have two mature black elders at the bottom of our garden. The beautifully fragrant flowers came and went before I got around to doing anything with them but I was determined not to let the berries go to waste. So, i made use of the remaining berries on our shrubs by making an elderberry jelly.
Elderberry Jelly
Ingredients
Elderberries
Water
Juice of 1/2 a lemon (+ pulp & pips tied in muslin)
Sugar (For each 570ml or pint of juice add 450g or 1lb sugar).
Method
Wash elderberries and remove stalks. A fork is helpful in doing this.
Put the berries into a large saucepan, cover with water and simmer until very soft, about 20 minutes.
Cool and strain overnight through a jelly bag, lined sieve or the corner of an old but clean pillow case.
Measure the juice and pour into a saucepan
For each 570ml or pint add 450g or 1lb sugar.
Add the lemon juice, heat until the sugar dissolves then bring to the boil and boil until setting point is reached.
Take the jelly off the heat to test for setting. Place a teaspoon of the juice on a cold plate, cool a little and then push with a finger.
If it wrinkles strongly then it is ready. However, if the jelly is not ready, just return it the heat and then bring it back to the boil if necessary.
Pour into sterilised jars.
Leave to cool completely with a clean tea towel draped over the top.
Finally top and label your jelly.
You can have the jelly as sweet or savoury with game meats, like redcurrant jelly.
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9 Comments on "Wild Food - Elderberries"
I am going to try this recipe
will let you know how it turns out
Thank you
Mo
Looking forward to making it this week. However, you state to use ’sugar’. Do you mean jam sugar or normal granulated? Please clarify ASAP!
By using caster sugar did the jelly set easily or did it require re-setting? Would like to use caster sugar as dislike the taste of jam sugar.
There’s plenty more this year so I’m going to try again, with and without jam sugar.
Have made my elderberry jelly . Just have to wait and see how the family like it. Hope they think it tastes yummy, as i do!
I did allow the jelly mixture to boil on a high heat for over 35 mins, used a jam thermometer and cold plate testing method so hopefully all should have gone ok.
You shouldn’t use caster sugar for making jams & jellies. I use ordinary white granulated; I;ve never bothered paying extra for preserving sugar. I think it probably has commercial pectin in it , which is not necessary if you add lemons or apples which are high in pectin. I have made elderberry and apple jam before, but will try just elderberry. The lemon should make it set but I think I will try a whole lemon.
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