Tart, fresh apples and a touch of cinnamon complement each other perfectly in this Spiced Elderberry Jelly recipe.
The inclusion of cinnamon in this elderberry jelly adds just the right amount of spice.
Photo By Fotolia/Jörg Beuge
This Spiced Elderberry Jelly goes nicely on morning toast or a bagel. This recipe is excerpted from The Old-Fashioned Fruit Garden (Skyhorse Publishing, 2012), a simple guide to understanding the basics of fruit gardening. For additional information on elderberries and more elderberry recipes, go to 4 Delicious Elderberry Recipes.
You can purchase this book from the Mother Earth Living store: The Old-Fashioned Fruit Garden.
• 6 pounds tart fresh apples
• 1 tablespoon ground cloves (or 1/4 cup whole cloves)
• 4 quarts elderberries with stems
• 1 quart cider vinegar
• 1 quart water
• 1 tablespoon ground cinnamon (or 1/4 cup cinnamon stick)
1. Cut up apples. In a large preserving pot, combine early ripe elderberries, apples, cider vinegar, and water. Simmer, covered, until fruit is soft, stirring as needed. Mash fruit. Strain mixture through a jelly bag and let drip for several hours or overnight.
2. Measure juice and cook 4 cups at a time in a large stainless-steel pot. Cover, bring to a boil, and stir in cinnamon and cloves (if whole, put them in a cheesecloth bag). Stir in 1 cup sugar to each cup juice. Boil, uncovered, for 15 minutes or until a small amount sheets off a metal spoon. Remove spice bag.
3. Remove jelly from heat and let subside. Stir, skimming if desired. Fill hot scalded jars to 1/4 inch from the top and seal at once with snap lids and screw bands. Process in a boiling-water bath or steam canner for 10 minutes.
This excerpt has been reprinted with permission from The Old-Fashioned Fruit Garden, by Jo Ann Gardner, published by Skyhorse Publishing, 2012. Buy this book from our store: The Old-Fashioned Fruit Garden.
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