Tag Archives: elderberry

Elderberry Jelly

Elderberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 2kg (4lb 7oz) elderberries
  • 600ml (1 pint) water
  • sugar: 350g (12oz) for every 600ml (1 pint) of juice
Instructions
  1. Top and tail the elderberries.
  2. Place the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 350g (12oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Elderberry Jam

Elderberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 450g (1lb) elderberries
  • 400g (14oz) sugar
  • 150ml (5 fl oz) water
  • Juice of 2 lemons
Instructions
  1. Place all ingredients into a large saucepan, mixing thoroughly.
  2. Cook over a medium heat for 30 to 40 minutes or until mixture reaches setting point.
  3. Pour into hot sterilized jars.
  4. Seal and store in a cool dry place.
 

Blackberry and Elderberry Jelly

Blackberry and Elderberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 4oz) blackberries
  • 1kg (2lb 4oz) elderberries
  • 2 lemons
  • 300ml (1/2 pint) water
  • sugar
Instructions
  1. Clean the berries, discarding any moldy or rotten fruit
  2. Put the fruit, the juice of the two lemons, and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 450g of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
Notes
For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.
 

Blackberry and Elderberry Jam

Blackberry and Elderberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Elderberries
  • Blackberries
  • Sugar
Instructions
  1. Clean the berries, removing the stalks and any debris.
  2. Take equal quantities of blackberries and elderberries, place them in a preserving pan and bring gently to the boil. There is no need to add water.
  3. Boil for about 20 minutes.
  4. Add the sugar at the rate of 340g (3/4 lb) of sugar per 450g (1 lb) of fruit.
  5. Stir and make sure the sugar dissolves, then boil for an additional 20 minutes.
  6. Check for setting, and then pour into warm prepared jars and seal well.