Photo: Kurt Stüber [1], CC BY-SA 3.0 · source

Jelly · From Bladwijzer

Whitebeam and apple jelly

Updated on 9 October 2026

• Makes: ± 3 jars of 250 ml
• Time: 1 hr 30 + overnight dripping
• From: Whitebeam

Ingredients

• 750 g whitebeam berries, stripped from the stalks
• 750 g sour apples
• 750 ml water
• juice of 1 lemon
• sugar: 800 g per litre of juice

Method

1. Rinse the berries and chop the apples, skin and core included.
2. Simmer everything gently with the water for 30 minutes, until the berries and apples are soft.
3. Leave to drip overnight through a wet cloth over a bowl, without squeezing.
4. Measure the juice and boil it hard with the sugar and lemon juice until it reaches setting point, 10 to 15 minutes.
5. Test a drop on a cold plate: if it wrinkles when you push it, the jelly is ready.
6. Skim off the foam, fill hot, clean jars to the brim and seal at once.

Storing: A year in a cool, dark place; once opened, in the fridge. Good with game, cheese or on bread.