Elderberry Recipes

Elderberry Jam

450g elderberries (weigh off stems and well washed)

450g sugar

2 tbs lemon juice

Simmer fruit slowly, then add sugar and stir until completely dissolved. Add lemon juice and then allow to boil rapidly until setting point is reached. Store in sterilised jars.

Elderberry Pickle

675g elderberries (weighed off stems and well washed and drained)

50g light, soft brown sugar

12g ground ginger

¼ tsp ground black pepper

Pinch of ground cloves

1 medium onion, peeled and finely chopped

½ pint cider vinegar

1 tsp salt

Pinch of ground mace

50g seedless raisins

Sieve berries, pressing out all juice, to make thin purée. Put into a pan with onion and all other ingredients. Bring to boil then simmer, stirring well, for 20 minutes. Put into small, sterilized jars and cover with vinegar-proof lids.

Elderberry Syrup

1 pint elderberry juice

450g sugar

10 whole cloves

Make elderberry juice by stripping berries from stems, wash them and drain thoroughly. Put berries in a pan and just (barely) cover with water. Simmer berries for half an hour or so until very soft. Strain overnight though a jelly bag or muslin. Measure juice.

Heat juice gently and stir in the sugar until dissolved. Add whole cloves and boil for ten minutes. Leave until cold.

The syrup may be frozen in small quantities (2 tablespoons preserving) or stored in smell sterilized bottles or jars.

This is an ancient recipe for chest troubles and will stop a cold and bring on a sweat. To take, add two tablespoonfuls of syrup to a tumbler of hot water and a squeeze of lemon juice. A little whiskey may be added, if liked.

Elderberry Buns (20-24 buns)

1 large cup elderberries (stems removed, washed, then well drained)

200g self-raising flour

50g butter

1 beaten egg

150 ml milk

100g sugar

Pinch of salt

Mix sugar and flour and cut in butter until just about blended. Add berries, egg and milk and stir quickly (but not quickly enough to make batter runny). Por at once into greased patty tins (until three-quarters full). Bake at 200°C/400°F/Gas 6. Check after quarter of an hour. Remove immediately from tins. Serve while hot. If reheating, wrap in tin foil before warming in oven


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