Elderflower Jelly
This recipe is apparently very good with chicken, game, pork or lamb Ingredients 20 elderflower heads stalks removed 1.35kg/3 lb cooking apples chopped 3 tablespoon white wine vinegar granulated sugar Makes about 3lb Method Put the apples, elderflowers and vinegar in a large saucepan with 900ml/ 1 1/2 pints of water and bring to the boil. 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. Return to the saucepan and cook gently allowing the sugar to dissolve then bring to a rapid boil. Boil until setting point is reached, this may take up to 25 minutes. Pour into warmed jars seal