Post by kedigato on Sept 19, 2010 9:39:43 GMT
Four pounds of Elderberry Jelly and one liter of Elderberry Liquere.
Elderberry Jelly
1200 ml elderberry juice
1 tablespoon lemon juice
500 g packet of the Dr Oetker 3:1 jam & jelly sugar
Bring to a rolling boil and, stirring constantly, boil for 4 minutes.
Bottle immediately and stand jars upside down for 5 minutes.
Then put in a thick towel and let stand overnight in a draught-free spot.
I did write to Dr Oetker a few years ago and asked if their special sugars could be bought in England and Portugal, but the answer was unfortunately "no". Their sugars are really great, all you have to do is measure the fruit or liquid exactly, add a pack of the sugar and boil for 4 minutes ... Voila! the jam or jelly is made.
Elderberry Liqurer
To make the liquere, I use rock sugar and either 54% rum or, in this case, 32% Korn, a clear alcohol. Added the elderberry juice, and then you let it rest for at least 6 months, giving the bottle a few turns every now and then to help disolve the sugar. I find that the liqueres are much better if they are left to mature for a couple of years.
Korn / en.wikipedia.org/wiki/Korn_%28liquor%29
