Photo: Kku, Public domain · source

Jelly · From Bladwijzer

Elderberry jelly

Updated on 9 October 2026

• Makes: ± 4 jars of 250 ml
• Time: 1 hr
• From: Elder

Ingredients

• 1 kg ripe elderberries, stripped from the stalks
• 2 sour apples
• 250 ml water
• juice of 1 lemon
• jam sugar (with pectin): as many grams as you have ml of juice (± 750 g)

Method

1. Strip the berries from the stalks with a fork, removing all green berries and stalks.
2. Chop the apples, skin and core included, and put everything in a pan with the water.
3. Bring to the boil and simmer gently for 15 minutes, until the berries burst.
4. Leave to drip through a wet cloth or a fine sieve; do not press, so the jelly stays clear.
5. Measure the juice, add the lemon juice and jam sugar and boil hard for 4 minutes (or as the packet says).
6. Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge.