Everybody seems to be making jelly these days, jellies for cheese, jellies with herbs, jellies with and for everything. And as the hedgerows are frothing with elderflowers I thought I’d have a go at making elderflower jelly.
The base is a Bramley apple jelly, left to drip overnight and then flavoured with elderflowers. For this you will need a jelly bag, but if you don’t have one, or, like me, can’t find it because you use it so infrequently, just use a pillowcase. Support it on a sturdy coat hanger and hang it from something over a large bowl.
4 lbs Bramleys
3 pints water
2 pounds sugar
6-8 heads elderflowers
3-4 tbsp lemon juice
Wash, core and chop the apples roughly. Put in a pan with the water, bring to the boil and simmer until very soft. Pour into a jelly bag and allow to drip overnight.
Next day measure the juice and add one pound of sugar for every pint of juice. Dissolve the sugar over a gentle heat. Add the elderflowers tied in muslin. Bring to the boil and boil vigorously until the setting point is reached.
Pour into clean sterilised jars and seal.
This is lovely with cold chicken, or to deglaze a pan that you have cooked chicken in. It’s also great with lamb.