Just look around at this time of the year and you will see elderberries everywhere. When you see clusters of deep, dark purple-looking berries weighing heavily on branches they are ready to be picked.
Do not eat them raw as they are very bitter.
Photo by Simon Lambert.
Elderberry jelly
Makes 3 jars
Ingredients
1.5kg elderberries
3 ½ cups pectin sugar
2 Tbsp lemon juice
Method
Prepare the elderberries by washing them in cold water and patting dry. I found the best method to remove them from the stalks was to use a comb.
Put the elderberries in a large heavy-based pot and bring to a gentle boil.
Crush them during the cooking process with a potato masher to release the juices. Continue to boil gently for about 10 minutes.
Using a fine sieve lined with a piece of muslin cloth or an old clean pillowcase drain the elderberries over a bowl. I did this overnight! Do not be tempted to squeeze the fruit as this can make your jelly cloudy.
Sterilise your jars and lids.
To make the jelly, measure 3 cups of elderberry juice and add the lemon and sugar.
Bring to a simmer and dissolve the sugar. Remove any scum that may come to the surface and discard.
Increase the heat and boil vigorously for 10 minutes. Take a little spoon of mixture out and cool on a plate. The jelly is set when you can run your finger through the cold jelly and it doesn't run together.
Pour in to warm sterilised jars and seal. Label and store out of direct sunlight.
These will keep for many months.
