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- Wash the berries and while still wet place in a large pan. Place a lid on the pan and cook gently over medium heat for 20-25 mins. Strain the berries through a jelly strainer set over a large bowl or push through a fine sieve. You will need 3 cups strained liquid.
- Pour the elderberry liquid into a large pan with the sugar, lemon juice and rind and vanilla. Slowly bring to a boil, stirring all the time then boil rapidly for 4-5 mins. Remove the pan from the heat and drop a spoonful of the hot syrup onto a cold plate. Leave to cool then push your finger through the jelly - if it's lightly set and wrinkly it's ready. If it's very runny then boil for a further few mins and test again.
- Pour the hot jelly into five 1-cup, warm, sterilized jars and seal tightly. Leave to cool. Store in a cool dark place and store in the fridge after opening.