Spiced Elderberry Jelly

This is a very special jelly - the only accompaniament for venison at Christmas

Ingredients

Elderberries
36 oz
1 kg
Apples, Cooking
36 oz
1 kg
Orange
1 each
Sugar, White granulated
2 kg
Allspice Berries, whole
1 tsp
Cloves, whole
5 each
Cinnamon Stick
1 each
Star Anise , tie into a muslin bag
1 each
Fresh Root Ginger, small piece , tie into muslin spice bag
1 each

Method

Rinse berries under a tap and strip from the stalks using a dinner fork Wash the apples, chop, leaving skins on and cores in Place in a large pan, cover with cold water, bring to the boil and simmer for around 45 mins or until the fruit is really soft. Strain the fruit through a jelly bag and leave to drip overnight Next day, wash and rinse your jars, place into a warm oven to dry Make up the spice bag in a muslin square - bruise the whole spices lightly ( a rolling pin is good for this job ) to release the falvours Measure the juice from the fruit and add 450g/1lb sugar to each 600ml/1 pint juice. Place into a pan with the spice bag and strips of zest peeled from the orange Heat gently whilst stirring to dissolve the sugar, increase heat and boil rapidly until setting point is reached Pot into the pre-heated jars and seal tightly Enjoy with game, turkey, but especially venison Tip: You can make a similar jelly using all hedgerow fruits and berries - blackberries, elderberries, crabapples, sloes and wild plums - delicious!

How long will it take to make?

Preparation time:
Cooking time:
Total time:
Soaking overnight
not included in total time

How much?

8-10 small jars

Look after it

seal well and store in a cool, dry, dark place

What to put it in

Pack this delicious jelly in the 3.5oz 105g mustard jar or maybe the 106ml 4oz Orcio
Jellies Jellies

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Elderberries

Apples, Cooking

Orange

Sugar, White granulated

Jellies recipe published by
Nutrition facts: 0 Calories