Jam and Preserve Recipes
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
5 each
Cinnamon Stick
1 each
Star Anise,
tie into a muslin bag
tie into a muslin bag
1 each
Fresh Root Ginger, small piece,
tie into muslin spice bag
tie into muslin spice bag
1 each
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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:
30 mins
Cooking time:
1 hour
Total time:
2 hours
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
Useful links
Pack this delicious jelly in the 105ml round jar or maybe the 106ml 4oz Orcio A robust Jelly Bag Stand is a good investment.
