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Elderberry jelly

updated

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Ingredients for 1 servings:

  • 3 kg elderberries
  • ½ pack of Gelfix super
  • 3 tsp, smothered cinnamon
  • 1 shot of rum
  • 1 tbsp lemon juice, pure
  • 1 kg gelling sugar 1:3
  • 200 g sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the ripe elderberry clusters from the tree with scissors. It’s best to wear kitchen gloves and pull the ripe, dark berries from the clusters with your fingers. This will leave any green berries hanging on, which shouldn’t be used. It’s okay if some fall off, though. Wash the berries and extract the juice. Bring 3 liters of juice to a boil with the sugar, lemon juice, cinnamon, rum, gelling sugar, and Gelfix, bring to a boil briefly, and then simmer on low heat for 20-30 minutes. Test for setting; add a little more Gelfix if necessary and cook for another 2-3 minutes. If the setting test is successful, immediately pour the jelly into jars and seal them.

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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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