Allotments 4 All

This is a lovely jelly that I often make to give as presents

3lb elderberries
1lb cooking apples
1lb damsons
1lb blackberries
2 pints water
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
pinch of cinnamon
sugar

Pick the elderberries from their stalks. DO NOT PEEL OR CORE THE APPLES  but cut them into pieces. Mix with the elderberries, damsons and blackberries in a pan with water and spices. Simmer for 1 hour until fruit is soft. Strain through a jelly bag and measure the juice. Allow 1lb of sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved.Boil hard to setting point. Pour into small hot jars and cover

This sounds rather nice. Went looking for elderberries, but they have all  shrivelled up, so next year?

I'm in a quandry now - Do I use my elderberries next year for wine or for your jelly :-)

I kinda do a similar thing with the last of the berry's.  I make a 'tutti fruitti jelly'.  I gather all of the last soft fuits, I don't de-stem the currants or top the strawbs, but I do give them a little rinse, then chuck them all in my preserving pan and cover with water so there is about an inch of water over the top.  I then bring up to a slow simmer and leave simmering until all the fruit is a soft moosh, which I help along with a potato masher.  This mash is strained through a jam bag, muslin cloth, or clean tea towel - this will take ages, possible over nite, now if I don't have time, I have strained it twice through a fine sieve, and you know, it is just as good!  I don't squidge the fruit about in the sieve as this can make the jelly cloudy.  Measure out the liquid and for every pint, use a pound of sugar.  Cook slowely until the sugar is dissolved then bring up to setting point, bottle in sterile jars like jam and hey presto, tutti fruitti jelly!  This year I used red and black currants, strawbs and wee alpine strawbs, logan berries, goosegogs and blueberries.  Delish!