Apple and Elderberry Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb cooking apples
  • 4lb elderberries (weighed off stalks)
  • Rind of one orange
  • ½ cinnamon stick
  • 2 pints Water
  • Sugar


    Wash the apples, cut into pieces and put into a pan with the elderberries. Add water, cover the pan, and simmer to a pulp. Leave to drip through a jelly bag. Measure the juice and allow 1 lb sugar to 1 pint juice. Put into a pan, stir well and put in orange rind and cinnamon tied in muslin. Boil rapidly to setting point, remove the orange peel and cinnamon, put into warm jars and cover. This jelly is nice if soft and not too firm, and is an excellent way of using elderberries.