Rachel Lambert: forager, author, guide
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Elderberry and Apple Jelly Recipe

jar of elderberry jelly with chocolate muffins

Elderberry Jelly is full of antiviral properties that can stave off some strains of flu and shorten the duration of others. It's particularly useful for the elderly and young children. Elderberries are the fruits of the elder tree, which are a member of the umbellifer family. Correct identification is essential. Elderberries should always be cooked.

Elderberry and Apple Jelly

A traditional, spreadable elderberry jelly, lightly spiced, and a great sandwich filling for chocolate cake or chocolate muffins. Do let me know if you try this recipe!

 

Makes 1 jar

 

Ingredients

300 g elderberries

150 g chopped apple

150 g unrefined sugar

90 ml water

2 tbsp mixed spice, whole or ground

 

Put all the ingredients, except the sugar, into a small saucepan over a low heat, allow to simmer for 20 minutes, mashing occasionally to help brake the fruits down. Mash through a sieve, extracting as much juice and pulp as possible. Return to a clean pan, add the sugar and stir over a low heat until the sugar is dissolved. Bring to the boil and using a sugar thermometer, bring to about 95°C, or until long strands suspend from a spoon when dipped into the syrup. Take off the heat and pour into a small bowl and put aside to cool. Store in a sterilised jar.

If you try this recipe, do remember to let me know or tag me on facebook or instagram, where you can also follow what I'm up to more regularly. Elderberries are one of the plants I teach on the autumn foraging courses, read more about elderberries on my blog Taking care of the  Elders.

basket of elderberries

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