Bramble and Elderberry JellyPosted 11 November 2010 by Debbie
On to the next round of hedgerow jelly! I made this bramble and elderberry jelly back in September when the hedgerows were still brimming with berries. I used to love bramble jelly as a child, so I thought I’d try to recreate that. While I was foraging for blackberries, I spied an elder tree so picked some elderberries too, for a bit of a kick!
The recipe is the hedgerow jelly recipe in Preserves: River Cottage Handbook No. 2 by Pam Corbin. This time I used:
- 1 kg crab apples
- 250 g elderberries
- 750 g blackberries
- Approx. 1.2 kg sugar (depending on how much juice you end up with on day 2)
Cook the fruit up with water until it is all soft and then strain it overnight using a jelly bag. (The method is detailed in a previous post.) The next day, boil it up with sugar until it is set, and put it into jars.
This was another really tasty jelly. It’s very dark in colour and quite strongly fruity, although luckily the elderberries don’t overwhelm it as they can be quite bitter. It works as a jam (“yummy in my belly” according to one 3 year-old tester), and I reckon it would go well with a strong, gamey meat, or pâté.