Elderflower and Apple Jelly

I feel jelly has been a fairly regular presence throughout my life.  From children’s parties that frankly weren’t a party if there wasn’t jelly along with the Midget Gems and cocktail sausages (although ideally not in the same mouthful…) to the somewhat more sophisticated Prosecco or Pimms jellies around now.    Although the jelly itself hasn’t really changed over the years I now eat it with a spoon rather than applying it directly to my face as I may have done…

Funny how something so simple still draws the oohs and aahs when brought to the table and goes down equally well with children and grown ups.   Quick to make, cheap and easily zhuzzed up with summer fruits this is real a star to have up your sleeve for entertaining as the warm weather arrives particularly as it has to be made ahead to time.

I often try new flavour ideas for jelly – it is after all simply a liquid and the requisite amount of gelatine – and this is our current favourite.  I’ve made this twice over half term and both times have been left with an empty plate.   On the first occasion I served it with rhubarb fool, rhubarb and elderflower being extremely good friends;  the second time with a few strawberries on top which had macerated for half an hour in a spoonful of sugar (as in the pictures here).

When the weather really warms up you can dispense with the gelatine and pour the apple/elderflower mix direct into ice lollies moulds for super refreshing ice pops.

Elderflower and Apple Jelly

I choose to use apple juice and add elderflower cordial as that way I get the balance of flavour I like but you could probably use a combined apple and elderflower juice if you prefer.  There is a recipe for elderflower cordial here, (June 2016).

850 ml apple juice (the one I buy comes in 1 litre bottles so I just drink 150ml)

150ml elderflower cordial

Juice of half a lemon

11 sheets of gelatine (I use Costa and it always works a treat)

Put approximately 300ml of apple juice in a pan and heat gently but don’t let it boil.  Put the rest into a jug and mix with the elderflower cordial.  Meanwhile soak the gelatine in a bowl of cold water.  When the apple juice is hot add the squeezed out gelatine, mix well until it has melted then add to the cold apple and elderflower, stir and pour into a 1 litre jelly mould.  Let it cool then put in the fridge until set, overnight is best.  Sit the mould in hot water for a minute or two and then turn out. Serves 6 easily or more with something else alongside.

 

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