Chef's notes
Delicious rich jelly to pair with dark meats and cheeses, also as a secret ingredient in gravy!
Has low pectin so you will either need some you made earlier or a sachet from the supermarket. To test setting point put a saucer in the freezer whilst boiling the jelly, after 20 mins of cooking put a small amount on the plate and return to the freezer for 2 minutes. Push with a spoon, if the jelly wrinkles it is set, if not continue cooking on high and repeat every 5-10 mins depending on the runniness
Details
- â˛ď¸ Prep time: 20 Mins
- đł Cook time: 1Hr
- đ˝ď¸ Servings: 6 Small Jars
Ingredients
- 2.5lbs Elderberries
- 2lbs Sugar
- 1/4pt Apple Pectin naddr1qvzqqqr4gupzqd6wayar8uak7yq5xfsps0f40hs3sj446vwxtk4kwayuuumxyv68qq0xzursd3jj6ur9vd6xjm3dvehhytt2v4kxc6t9wvkjvtt2v9kst8qxzp
- 2tbspn Lemon Juice
Directions
- Strip the berries off the stems using a fork and boil with a little added water until soft, mash to help release the juices and strain through a fine cloth overnight. For a clear and bright jelly do not squeeze the bag
- Measure the liquid and for every 1pt add 1lb sugar
- Dissolve the sugar over a low heat and add lemon juice
- Bring to a high rolling boil until setting point is reached, removing the foam periodically
- Pot into small sterlised jars and these will keep for upto 5 years