Elderberry Jelly
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 4 mins |
| Total Time | 49 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 ml juice, (elderberry juice)
- 200 ml red wine
- 4 pear (s)
- 4 nectarine (s)
- 2 apples
- 1 stick (s) vanilla pod (s)
- 1 stick cinnamon
- 1 pinch (s) clove powder
- Preserving sugar, 3: 1 according to the amount juice and amount fruit
Print Recipe
Pin Recipe Instructions
- You can make elderberry juice yourself from the ripe berries, or you can use unsweetened juice from stores.
- Peel the pears and apples and remove the core. Core the nectarines as well (peeling is not necessary). Now cut the fruit into very small cubes. Weigh the cut fruits and calculate the amount for the preserving sugar (according to the instructions on the packaging for the preserving sugar).
- Measure the elderberry juice and pour it into a large saucepan. Add the red wine as well. If you use preserving sugar 3: 1, add another 400 g preserving sugar for the amount of liquid. Add the fruit with the sugar to the juice and red wine mixture. Divide the vanilla pod lengthways and scrape out the pulp. Put the pod and pulp with the cinnamon stick and the clove powder in the saucepan and heat everything. Always stir a little in between. As soon as the mixture boils, skim off the foam and let it cook for about 4 minutes (depending on the information on the sugar pack). Remove the vanilla pod and cinnamon stick. Now fill everything into sterile jars and put the jars on the lid for 30 minutes and let them cool down.
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