To make this preserve you will need to gather wild elderberries in early to mid autumn when they are in season. Serve with roast meat dishes or try spooned on top of stewed apples. It is also lovely used to fill a Victoria sponge cake.
MAKES ABOUT: 6 x 8-ounce jars PREPARATION TIME: 40 minutes, plus 24 hours straining COOKING TIME: 1 hour 20 minutes
2 pounds, 4 ounces (8 to 8½ cups) elderberries
2 pounds, 4 ounces cooking apples
1 cup granulated sugar per 1 cup extract
1 Remove any large stalks and the leaves from the elderberries. Without peeling or coring, roughly chop the apples into thick chunks, discarding any bruised or damaged pieces.
2 Put the elderberries and apples in a preserving pan and add 5 cups water. Bring to a boil, then reduce the heat and simmer 45 to 60 minutes until the fruits are soft and pulpy. Stir from time to time, to prevent the mixture from sticking to the bottom of the pan.
3 Meanwhile, prepare a scalded jelly bag or clean lint-free dish towel, attached to the legs of an upturned stool, with a large bowl underneath.
4 Pour the mixture into the bag (or towel) and let it drip into the bowl overnight or at least 24 hours. Don’t be tempted to push the pulp through the bag or the jelly will be cloudy.
5 The next day, discard the pulp and measure the extract. Pour the extract into a preserving pan and for every 1 cup of extract, add 1 cup sugar.
6 Meanwhile, sterilize enough jars in the oven so that they are ready to use (see page 14).
7 Gently heat the mixture, stirring all the time, until the sugar has dissolved. Bring to a boil and boil rapidly about 10 minutes until setting point is reached. Test for a set either with a candy thermometer (it should read 221°F) or put a teaspoon of the jelly onto a cold saucer and let cool a few minutes. If it wrinkles when you push it with your finger, then it is ready to use.
8 Remove the pan from the heat and skim with a slotted spoon to remove any scum.
9 Ladle the jelly into the warmed, sterilized jars and cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Refrigerate after opening.