Autumn Jelly

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3lb/1.5 kg elderberries
  • 1lb/450g cooking apples
  • 1lb/450g damsons
  • 1lb/450g blackberries
  • 2 pint/1 litre water
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • ½ teaspoon ground ginger
  • Pinch of cinnamon
  • Sugar


Pick the elderberries from their stalks. Do not peel or core the apples, but cut them in pieces. Mix with the elderberries, damsons and blackberries in a pan with water and spices. Simmer for about 1 hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb/450g sugar to each pint/500ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover.

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