Do you remember where you got your elderflowers from? Get back to those trees and pick all the elderberries to make this Spiced Elderberry Jelly. Then store in the cupboard untill Christmas and serve it with your turkey!
This needs to be made over two days as the juice needs to drip overnight
2.2lbs/1kg elderberries, prepared weight 2.2lbs/1kg cooking apples strips of peel from 1 orange water
Spices tied in muslin:- 1 teaspoon ground allspice 5 cloves small piece whole cinnamon 1 star anise Piece fresh ginger (1 inch, 2.5cms)
Rinse berries under a tap then strip from the stalks using a dinner fork. Wash the cooking apples then chop, leaving skins on and cores in.
Place in a preserving pan, cover with cold water, bring to boil and simmer until the fruit is really soft, around 45 minutes. Strain the fruit through a jelly bag and leave to drip overnight.
Next day wash 12-16 4oz/115g jars and put into the oven to heat and dry.
Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours
Measure the juice from the fruit and add 1lb/500g sugar to each 1 pint/600ml juice. Place in pan with the spice bag, heat gently whilst stirring to dissolve the sugar. Increase heat and bring to a rapid boil until setting point is reached.
Pot into the pre-heated jars and seal tightly. Great with game, turkey, venison.
Tip: Try making a Hedgerow Jelly using a mixture of blackberries, elderberries, crabapples and sloes - delicious!