Elderberry jelly

Irene Wischik. 6 steps

1020g elderberries		Cover fruit in enough water to cover them. Simmer 45 minutes or until very soft and pulpy. Pour into jelly bag and drain overnight.	Measure volume of juice, and add 700g sugar for every litre. Add spice bag. Cook very gently until sugar dissolves.	Boil rapidly until it reaches 104–107°C. Discard bag, and remove any scum from the surface with a slotted spoon. Pour into warm sterilized jars and seal.
800g cooking apples	chop
400 ml water
sugar
1 orange's rind	Wrap in muslin bag.
1/2 cinnamon stick

To sterilize the jar, wash it thoroughly then heat it in a moderately slow oven about 20 minutes.

To seal the jar, pour in the jam while it is very hot leaving a 5mm gap, immediately screw on the lid, and turn upside-down for a minute or two. Delay in screwing on the lid can result in contamination or too weak a seal.

The final boiling should be very quick. Long slow boiling will destroy the pectin, so the jelly won't set. Also, you should not scale this recipe up, since more volume will mean longer boiling time which will destroy the pectin.