Elderberry Jelly (No Added Pectin)
A rich elderberry jelly made with fresh elderberries, apple and lemon, using natural fruit pectin for a firm set without added pectin.
Ingredients
- 400 g fresh elderberries destemmed
- 200 g sour apple, roughly chopped with skin and core included Oo 300g if apples are sweet.
- 400 ml water
- granulated sugar see recipe for exact amount
- 30 ml lemon juice 2 tbsp
Instructions
- Remove the elderberries from their stems with a fork. Discard the main stems, leaves and any unripe berries, then rinse well.
- Add the elderberries, chopped apple and water to a medium saucepan. Bring to the boil, reduce to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally and mashing the fruit as it softens.
- Pour the cooked fruit through a sieve set over a bowl. Press the fruit firmly with the back of a spoon to extract as much liquid as possible.
- Pass the extracted liquid through a clean tea towel or muslin into a second bowl. Allow it to drip through without squeezing for a clearer jelly.
- Measure the strained juice and return it to a clean, wide saucepan. Calculate the sugar at 450 g for every 600 ml juice. For 400 ml juice, use 300 g sugar.
- Add the calculated sugar and lemon juice. Heat gently, stirring until the sugar has completely dissolved.
- Bring to a strong rolling boil. After about 10 minutes, begin testing for a set. The jelly should reach approximately 104–105°C and wrinkle when a small amount is cooled on a chilled plate and pushed with a finger. If necessary, continue boiling and test at 1–2 minute intervals.
- Remove from the heat, skim away any foam and carefully pour into clean, hot jars. Seal and leave undisturbed until completely cool.
Notes
Add warming spices: Add a small cinnamon stick, 1–2 cloves or a piece of star anise while the elderberries simmer. Remove the spices before straining so they don't overpower the fruit.
Add more apple: If you're using very ripe, sweet apples and are concerned about the set, you can increase the apple by around 50%. Tart or slightly underripe apples generally contain more useful pectin.
Make it sharper: Add a little extra lemon juice for a more pronounced tart finish. Avoid significantly reducing the sugar, as sugar contributes to the set as well as sweetness.
Try another high-pectin fruit: A small amount of quince could replace the apple when it's in season. It has plenty of natural pectin and pairs well with the dark berry flavour.
The recipe is naturally vegan, dairy-free and gluten-free, so no substitutions are needed for these diets.