Makes around 500g
10 elderflower heads
500g apples, chopped (including cores)
225g caster sugar
1 tbsp liquid pectin
Juice of 1 lemon
Wash the elderflower thoroughly in a large pan of cold water. Rise and wash again. Place the elderflower in a large saucepan and remove the stems. Add the apples to the saucepan and add cold water until everything is just covered. Bring to the boil, then simmer for 30 mins. Stand for 2hrs. Mash the mixture with a masher or in a food processor, then strain the mixture through a very fine sieve or mesh into another large saucepan. Follow the mixture to drip through, rather than pushing it if you’d like a clear jelly. This could take up to an hour.
Add the sugar, pectin and lemon juice to the pan with the liquid and discard the pulp. Simmer for 5 mins, or until the sugar dissolves. Bring to the boil and hold on a rolling boil, removing any scum that forms on the top. Cook for 5-10 mins, checking if the jelly is done by placing a teaspoon of the mixture onto a chilled small plate. If the jelly stay in place when you run your finger through it, it is done.
Transfer the jelly to a sterilised jar and keep in a dark, cool place for up to three months. Once open, keep in the fridge and eat within a month. Serve with cheese.
