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elderberry jelly on toasts with spoon and jar and berries

Easy Spiced Elderberry Jelly

Karon Grieve
This spiced elderberry jelly is super easy to make and perfect on toast, with a cheeseboard and as a glaze for roasts too.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course preserves
Cuisine British
Servings 20 servings
Calories 59 kcal

Ingredients
 

  • 500 g elderberries
  • 1 apple eating apple
  • 1 cinnamon stick
  • 1 star anise
  • 50 ml water
  • 175 g sugar white sugar
  • 1 lemon juice only
Metric - US Customary

Instructions
 

  • Remove berries from stalks (see blog post for how to do this) and place in a pan with the water plus roughly chopped apples and spices and boil then simmer till fruit is tender. Remove the spices and mash fruit with potato masher
  • Pour fruit pulp into a jelly bag and let it drip overnight into a jug below. DO NOT squeeze the jelly bag
  • Pour the resulting juice into a pan and add the lemon juice and sugar and heat gently till sugar is dissolved then boil to setting point (105 degrees) and ladle into sterillised jars

Video

Notes

I used 500g of elderberries and got 250ml of juice so used 175g of sugar in my elderberry jelly recipe. You use 450g of suger per 550ml of juice.
I made 2 small jars of jelly which was 300g and I estimate a serving as a tablespoon so the calories etc are taken from that.
Your elderberry jelly will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.

Nutrition

Calories: 59kcalCarbohydrates: 15gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 2mgPotassium: 89mgFiber: 2gSugar: 10gVitamin A: 157IUVitamin C: 12mgCalcium: 14mgIron: 0.5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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