Some of you were inspired to make Elderflower Cordial back in June, but I reckon you’ve left some flowers behind, didn’t you?
Why leave the fruit to the pigeons now?
Here’s the perfect double-trick for foraging enthusiasts: Elderberry Jelly and Elderberry Gin!
It’s a two-in-one trick. First, pick Elderberries off the tree, then wash, removes anything which moves and remove the stalks. Then pulp them in a juicer or blitz and separate juice from husks with an overnight muslin job.
Make Elderberry Jelly from the juice with Jam Sugar, following standard jam making practise (or following instructions on the Jam Sugar pack). Note it is normal that Elderberry Jelly will not set stiff, it will stay at the consistency of thick honey.
Then take the husks, add a large tablespoon of sugar or two. Put into a large jar, remove the air with Gin, seal, put in the back off the shelf and forget until around Christmas (then filter through a muslin and enjoy responsibly).
Always when foraging please forage considerably with consideration for your own health, the environment and private ownership. Only take what you are certain is yours to take and good for human consumption, leave it unless 100% certain.