Spiced Elderberry Jelly

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

granulated sugar

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!

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