Wednesday, 16 June 2010

Elderflower Jelly

This recipe is apparently very good with chicken, game, pork or lamb


20 elderflower heads stalks removed
1.35kg/3 lb cooking apples chopped
3 tablespoon white wine vinegar
granulated sugar

Makes about 3lb


  1. Put the apples, elderflowers and vinegar in a large saucepan with 900ml/ 1 1/2 pints of water and bring to the boil.
  2. Simmer until soft then strain through muslin overnight.  Measure the liquid and for every 600ml or 1 pint of liquid add 450g / 1lb of sugar.
  3. Return to the saucepan and cook gently allowing the sugar to dissolve then bring to a rapid boil.
  4. Boil until setting point is reached, this may take up to 25 minutes.  Pour into warmed jars seal

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