Elderflower Jelly
This elderflower jelly is bound to be a hit (who doesn’t love wibbly wobbly jelly!) Swap in your family’s favourite fruits and feel free to use tinned, fresh or frozen.
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Ingredients
300ml Elderflower cordial
400ml cold water
6 gelatine leaves
1 tsp fresh lemon juice
125g mixed fruit, e.g. chopped peaches (tinned or fresh), quartered grapes, or a mixture of berry fruits
400ml cold water
6 gelatine leaves
1 tsp fresh lemon juice
125g mixed fruit, e.g. chopped peaches (tinned or fresh), quartered grapes, or a mixture of berry fruits
Method
- Mix the cordial with the cold water in a jug. Soak the gelatine for 5 minutes in just enough cold water to cover. Meanwhile, warm 100ml of the cordial mix in a medium pan until hot but not boiling. Remove from the heat.
- Squeeze out any excess water from the gelatine. Stir the gelatine into the warm cordial until fully dissolved. Add the remaining cordial mix and the lemon juice, and stir well. You must add the remaining cordial to the dissolved gelatine and not vice versa, or it can cause the gelatine to go stringy.
- Divide the fruit among 4 small glasses and pour in the cordial mix. Chill overnight.
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