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Elderberry & Port Jelly

posted in: Elderberry, Jelly, Preserves 0

recipe image

Ingredients:

  • * 2 kg (4.4 lb) cleaned elderberry, stalk removed
  • * juice and zest of 2 unwaxed lemon
  • * 500 ml (2 cup) water
Servings: 6

Instructions:
  1. Place the elderberries and lemon zest in a preserving pan with the water and gently simmer for 35 to 45 minutes until soft. Mash well and remove from the heat.
  2. Attach the jelly bag to its stand and place over a large bowl.
  3. Pour the contents of your preserving pan into the jelly bag and leave to strain for at least 2 hours or overnight.
  4. Measure the strained juice and weigh 450 g (1 lb) of jam sugar to 600 ml (2ΒΌ cups) of juice.
  5. Pour the strained juice into a preserving pan and bring to a simmer before removing from the heat. Add the weighed out jam sugar and stir.
  6. Return to a low heat, stirring until the sugar is dissolved, then stir in the lemon juice.
  7. If using a jam thermometer, attach it to the side of your pan.
  8. Bring the jelly to a rolling boil and boil until setting point is reached; this is likely to be about 5 minutes of boiling. If using a jam thermometer, 104 C or 220 F indicates the setting point. To check the jelly without a thermometer, drop a small amount of jelly on to your chilled saucer, allow to cool for a couple of minutes and then push gently with your finger tip. If the jelly crinkles, setting point has been reached.
  9. Remove from the heat and leave to settle for 5 minutes before skimming the jelly of any scum.
  10. Add 4 tablespoons of port for every 900 ml of juice used and gently stir in.
  11. Transfer to sterilised jars, screw on lids and leave to cool.
  12. Store in a cool dry place away from direct sunlight and once opened store in the fridge.


Estimated Nutrient Breakdown:


Calories: 1,493.64
Weight: 2,616.00g
Total Fat: 10.35g
Saturated Fat: 0.51g
Trans-Fat: g
Monounsaturated Fat: 1.61g
Polyunsaturated Fat: 5.04g
Protein: 14.48g


Cholesterol: 0.00g
Sodium: 142.32g
Calcium: 805.16g
Magnesium: 114.28g
Potassium: 5,760.08g
Iron: 32.70g
Zink: 2.32g
Phosphorus: 798.56


Vit A: 601.16
Vit B1: 1.45
Vit B2: 1.22
Vit B3: 10.12
Vit B6: 4.69
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 0.00

Notes:

Caution: Sulfites,FODMAP
Health Notes: Sugar-Conscious,Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Fat
Notes: My grandpa says this recipe is huge.


Author: talesfromthekitchenshed.com
Tags: Wild Food Box,,Low-Fat

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