Elderberry Jelly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the elderberries and remove any stems.
In a large pot, combine the elderberries and sugar.
Cook and jar
Cook over medium heat, stirring until the sugar dissolves.
Bring to a boil and cook until the mixture thickens, about 10-15 minutes.
Pour the jelly into sterilized jars and seal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Elderberries
- Provide the fruit body, natural pectin and tart flavor that the jelly is built on.
- Sugar
- Sweetens the fruit and helps the mixture thicken and set as it cooks down.
The step that matters
Cooking until the mixture thickens. Sugar and fruit pectin set only at a high enough concentration and temperature. Stopping too early leaves a runny jelly, while cooking too long can make it stiff and dull in flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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