- 2 kg dark red elderberries (sambucus nigra)
- 1 kg gelling sugar
Wash the elderberries and pick off the stems.
Cook in a steam juicer over a high heat for 40 minutes.
Pour the elderberry juice into a measuring cup.
Measure out 500 g of gelling sugar per litre of juice.
Pour the sugar and juice into a saucepan and bring to the boil.
Boil for 4-5 minutes while stirring.
Skim, pour into pots and close immediately.
Elderberry jelly is easy and inexpensive to make - as well as delicious. It is particularly tasty spread on a slice of toasted brioche and topped with goose liver. It can also be used to flavour sauces served with game. The ideal time for picking elderberries is from late August to early September. The flowers turn into clusters of little black berries, which can be harvested with scissors. Warning: Do not eat raw elderberries as they are poisonous!