When I make jellies, I usually add spices (cloves, cinnamon stick, allspice berries) - whether it is gooseberry or crab apple (my favourite), or plum, or a mix of all of these. it just adds something. If you have the means of straining the fruit pulp, it isn't a faff. You just cook the fruit with water until really pulpy, then strain for at least a couple of hours. Measure the juice, add sugar 1 lb to each pint, and bring to boil as usual until setting point is reached. I do sometimes add a lemon to help setting.
Two days ago we were walking high in the mountains near us, and were thrilled to find a couple of red-berried elder bushes (they are far from easy to find) so gathered a kilo, brought them home (also weighing our back pack with half a kilo of sheep's cheese from a mountain shepherd, and a half a kilo of myrtilles, bilberries!). Then made some jelly as above, spiced. Haven't done that before, as we've never found the berries when really ripe. They grow in quite different shaped bunches from the usual elderberries. They are in a tight scarlet bunch, more like a bunch of grapes.
