Elderberry Jelly

**WrexTheDragon** · 10-08-2009, 12:32 PM

Apples are high in pectin, so you don't need preserving sugar. It is always best to use green ones that are not quite ripe.

I would give it a day to cool down and see if it does set before putiing it back into the pan.

If you do not keep the rolling boil at a constant temperature this can cause the jelly to not set. This is one reason why you need to stair it all the time.

**rustylady** · 10-08-2009, 12:34 PM

Not a clue - if it reached setting point on the cold plate (same method I use) it should be set in the jars. Only thing I can suggest is pour it all back into the pan and start boiling again. Can't be lack of pectin, both apples and elderberries have loads of it, and I always use ordinary sugar.

**newbieveggie** · 10-08-2009, 12:41 PM

I used frozen cooking apples from last year and did keep it on a rolling boil. I just don't understand. I have made simply LOADS of jam/jellies in the past and this is the first time I have encountered this. I also used elderberries I picked in France a couple of weeks ago and froze, would they be any different to our own ones ?? When I said it was syrupy I meant thick syrup so am a bit worried it will set like concrete if I re-boil. Bother I just love elderberry jelly as well

**newbieveggie** · 10-08-2009, 12:44 PM

Oooh didn't use lemon juice, just looked on the web and they said it needs that. Can't think I used it last time. Whadaya rec ??

**Flummery** · 10-08-2009, 04:04 PM

Lemon juice is used to help with a set - full of pectin. I add it to most jams/jellies. I think it could have made the difference.

**Hilary B** · 10-08-2009, 04:04 PM

Originally posted by newbieveggie View Post

Oooh didn't use lemon juice, just looked on the web and they said it needs that. Can't think I used it last time. Whadaya rec ??

Were the apples whole, or peeled-and-cored? I think most of the pectin in apples is in the bits we usually throw away....
Lemon juice seems to 'activate' pectin, and I remember posts on here about reboiling unset jam with lemon juice added, and it worked!

**newbieveggie** · 10-08-2009, 04:08 PM

Well Ive scooped out the molasses textured jelly from the jars and added the juice of a whole lemon and re-boiled it so...fingers crossed.
The apples were peeled and cored, havent used frozen apples like that before so perhaps thats what is was with the lack of lemon. Anyway my jelly is dark, dark purple and look gorgeous, lets hope it sets !

**Two_Sheds** · 11-11-2010, 08:40 AM

I've just made this, with

2.8 kg elderberries (from freezer)
2.7 kg apples (skinned, cored & chopped weight)
4.1 kg sugar (light brown cake sugar)

I put the skins & cores from the apples in a mesh bag and boiled it up with the fruit.

I didn't use any lemon juice, and it's just how I like my jam/jelly, a bit soft (I have it on porridge)

**Two_Sheds** · 19-09-2011, 03:29 PM

Elderberry & Blackberry Jelly

This year I'm making Elderberry & Blackberry Jelly:

1lb elderberries
1lb blackberries
sugar
lemon juice

Simmer the fruit until it's soft & pulpy. Strain through a muslin bag overnight.

Measure the juice, and prepare 1lb sugar and 2tbsp lemon juice* for each pint of fruit juice. Heat the fruit juice up, then add the sugar & lemon juice. Bring to setting point as usual

* I think this is the right amount ! I've not made it yet

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