Elderberry jelly

    10 hours 10 min

    Elderberries are one of nature's late summer delights. These nourishing and highly flavourful little berries have been used for centuries to make jams, jellies, syrups and sauces. The flavour of the elderberry pairs beautifully with the late summer game birds such as partridge and grouse and is heavenly as part of a fresh venison dish. This jelly can be used as a base for many a sweet sauce or can just be enjoyed by itself with a fresh warm croissant.


    Hampshire, England, UK
    15 people made this

    Makes: 4 jars elderberry jelly

    • 1.5kg elderberries
    • 450g crab apples - peeled, cored and chopped
    • zest and juice of 2 lemons
    • 1.2L water
    • 1.8 to 2.25kg caster sugar

    Prep:10min  ›  Cook:2hr  ›  Extra time:8hr  ›  Ready in:10hr10min 

    1. In a large preserving pan, combine the elderberries, apples, lemon zest and juice and cook over a medium heat for 2 hours until the fruit is soft and pulpy. Transfer into a jelly bag and suspend over a clean preserving pan to drip overnight.
    2. The next day, weigh the liquid and add an equal amount of sugar. Bring to the boil for 10 minutes then begin testing for the setting point by placing a small drop of jelly onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    3. Transfer the jelly into sterilised jam jars and seal immediately. Leave undisturbed for 24 hours in a cool, dark place in order to achieve a superb set.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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