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Elderberry jelly

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Ingredients for 1 servings:

  • 750 ml juice, fresh elderberry juice, cold-pressed
  • 1 pack of citric acid
  • Apple juice, to balance the quantity
  • 500 g brown sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with powdered sugar made from raw cane sugar

Shake and clean the elderberries. Juice the elderberries using a cold-press juicer. Measure out 750 ml, making up any shortfall with apple juice if necessary. Add the brown sugar and citric acid. Heat everything and boil gently for a few minutes. Pour hot into clean, hot-rinsed twist-off jars. Let cool. This recipe yields approximately 4-5 small 250-300 ml jam jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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