Elderberry Jelly

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Strip the berries from their stalks and stir them over the fire with a new wooden spoon till the juice flows freely.
  2. Strain the juice off thoroughly, though without in any way touching or handling the jelly bag (which would make it thick and cloudy).
  3. Weigh the juice and boil it up sharply for fifteen to twenty minutes.
  4. Off the fire, add 14oz. cane caster sugar to every pint of juice.
  5. Boil it all together for fifteen minutes, stirring and skimming it carefully, till it jellies.
  6. If the fruit is dry, a very little water may be boiled with it in the first place.
Original Text
Elderberry Jelly.—Strip the berries from their stalks and stir them over the fire with a new wooden spoon till the juice flows freely; then strain it off thoroughly, though without in any way touching or handling the jelly bag (which would make it thick and cloudy), weigh it, and boil up sharply for fifteen to twenty minutes; next add in, off the fire, 14oz. cane caster sugar to every pint of juice, and boil it all together for fifteen minutes, stirring and skimming it carefully, till it jellies. If the fruit is dry, a very little water may be boiled with it in the first place. (This is a German recipe, and is much used abroad for colds, coughs, &c.)
Notes
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