Elderberry Jelly

A simple Elderberry Jelly recipe with foraging tips and step-by-step instructions. Elderberries, lemon and jam sugar are all you need to make this glossy dark purple jelly with a deep berry flavour.

Spread it on warm scones, serve it with cheese, or stir a spoonful into sauces for a fruity jus or meat glaze. Think of it like redcurrant jelly - but deeper, darker, and more aromatic.

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 30

Cook Time: 45

Straining Time: 2

Total Time: 1 15

Servings: tablespoons

Calories: 45kcal

Author: Sarah James

tablespoons

Equipment

A large preserving pan
A scalded jelly bag
A jelly stand
Optional: jam thermometer
A couple of chilled saucers or plates to check the jelly has set.
At least 4 straight sided 250 g sterilised jam jars and lids

Ingredients

2 kg cleaned elderberries, stalks removed
2 Juice and zest of 2 unwaxed lemons
500 ml water
1 kg jam sugar I used Whitworths' Jam Sugar
4 tablespoons Optional : port

Metric - US Customary

Instructions

Place the elderberries and lemon zest in a preserving pan with the water and gently simmer for 35 to 45 minutes until soft. Mash well and remove from the heat.
Attach the jelly bag to its stand and place over a large bowl. Pour the contents of your preserving pan into the jelly bag and leave to strain for at least 2 hours or overnight.
Measure the strained juice and weigh 450 g (1 lb) of jam sugar to 600 ml (2 1/4 cups) of juice. Pour the strained juice into a preserving pan and bring to a simmer before removing from the heat.
Add the weighed out jam sugar and stir, return to a low heat, stirring until the sugar is dissolved, then stir in the lemon juice.
If using a jam thermometer, attach it to the side of your pan. Bring the jelly to a rolling boil and boil until setting point is reached; this is likely to be about 5 minutes of boiling. If using a jam thermometer, 104 C or 220 F indicates the seting point.
To check the jelly without a thermometer, drop a small amount of jelly on to your chilled saucer, allow to cool for a couple of minutes and then push gently with your finger tip. If the jelly crinkles, setting point has been reached.
Remove from the heat and leave to settle for 5 minutes before skimming the jelly of any scum.
Add 4 tablespoons of port for every 900 ml of juice used and gently stir in.
Transfer to sterilised jars, screw on lids and leave to cool. Store in a cool dry place away from direct sunlight and once opened store in the fridge.

Notes

The recipe makes approximately 4 x 250g jars. Serving size is 1 tablespoon.
Clean and prepare elderberries - the easiest way is in a large bowl of water. Swish the berries around so debris and insects float to the top, then skim off. Rinse again if needed.
Strip the berries - use a fork to remove them from the stems (like redcurrants). and discard any unripe fruit. Food-grade gloves help prevent purple fingers.
The amount of sugar in the ingredients list is approximate - weigh out your sugar and use 450g of jam sugar to 600ml of elderberry juice.
Use an upturned stool with a muslin cloth attached to it instead of a jelly bag and stand.
Use small straight sided 250 g jars
Preparation time does not include straining time.
Once sealed, jars of elderberry jelly will keep for up to a year in a cool, dark place. Once opened, store in the fridge and use within 4 weeks.
Nutrition information is approximate and meant as a guideline only.