Apple jelly

Apple Jelly*** (See bottom)
Six jars, 1 cup, 250 ml, each

The guidelines I used were from the National Center for Food Preservation, and said to cook the apple jelly to 220ºF (104ºC), which will be the setting point, but I ended up cooking mine further. So it’s best to test your jelly by dropping a dab on a chilled plate, putting it in the freezer for a few minutes, then checking to see if the mixture has jelled by nudging it with your finger and seeing if it mounds and wrinkles. If you don’t have a candy thermometer, you can use this method to test your jelly.

One pound (450 g) of apples cooked will yield about 1 cup (250 ml) strained juice from the cooked apples. So if you have less apples, or you get a different yield (since all apples are different), you can use that as a guideline and add 3/4 cup (150 g) sugar and 1 1/2 teaspoons of lemon juice per cup of strained apple juice.

8 pounds (3.75 kg) apples
10 cups (2.25l) water
6 cups (1 kg, 200g) sugar
1/4 cup (60 ml) fresh lemon juice
2 teaspoon Calvados, brandy, or Cognac

1. Rinse the apples and cut them coarsely into chunks, then put them and the cores and seeds, into a very large stockpot.

2. Add the water, cover, and bring to a boil. When bubbling, reduce the heat a bit, leave the lid askew, and cook for 20 to 30 minutes, until the apples are tender and cooked through.

3. Line a mesh colander with a piece of muslin cloth or a few folds of cheesecloth (or use a jelly bag and stand) and set it over a deep bowl, then ladle the apples and the liquid into the colanders. (I used two lined colanders since it was quite a bit of apples.)

4. Let stand overnight (or at least three hours), and no matter how tempting, do not press down at any time on the apples to extract more juice or the jelly will get cloudy.

5. The next day, measure out the juice. (See Note below about the apples.) You should have 8 cups (2l). Pour it into a stockpot fitted with a candy thermometer, add the sugar and lemon juice, and bring to a boil. During cooking, if any white scum rises to the surface, skim it off.

6. Cook until the temperature reaches 220ºF (104ºC). At that point, turn off the heat and begin testing the jelly on a chilled plate in the freezer, using the method mentioned in the headnote. When it wrinkles and holds its shape, it’s done. If not, continue to cook and re-test it at intervals. This batch set at 230ºF (110ºC).

7. Remove from heat, stir in the liquor, and ladle into clean jars, then cap tightly.

*** I copied this verbatim in a hurry from David Lebovitz's website while making the perfect jelly using this recipe. To view, please go to www.davidlebovitz.com.

I accidentally pushed Publish (rather than Save as intended) and it went live before I had a chance to edit and reference appropriately and make my own comments.
Sorry didn't mean to mislead anyone.The label in the photo is my own and used for selling my apple jelly at the Remarkables Market 12 March.

Elderberry syrup as seen at Remarkable Markets

Lieven’s elderberry syrup is the latest mouth-watering delicacy to come out of Britta Lieven’s kitchen in Arrowtown. (Click on photos to enlarge!)
















The flowers of the elder tree are long gone and berries are ripening, almost ready for making an age old favourite - elderberry syrup.
Traditionally served with Swedish dessert, I served it with an English dessert sillebab served with kiwifruit and it was a hit the other night.

It's one of many natural healing herbs and this syrup guarantees not only to liven up your pantry but will help keep you flu-free over winter.

I am following David Lebovitz's recipe, author of The Sweet Life in Paris who sums this recipe up perfectly as Respect Your Elderberries.

Elderberry Syrup
Makes 1 quart (1l)
Make sure the cookware you’re using is non-reactive and your clothes are stain-friendly. If you use an aluminium pot, it’ll get stained and the next batch of mashed potatoes you make may come out pink. Ditto for spatulas and anything else to plan to use to stir the syrup while it’s cooking.

If you live somewhere where huckleberries are available, you could use them instead.

2-pounds (1kg) elderberries (see note below), woody stems removed and rinsed
4 cups (1l) water
2½ (500g) cups sugar
one nice-sized squirt of freshly-squeezed lemon juice

1. Take the elderberries off the stems using a fork or use a juicer.
Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft.

2. Pass through a food mill, then discard the skins.

3. Pour the juice back into the pot (I use a fine-mesh strainer again at this point, but I’m crazy…), add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. Cool completely.

4. Pour into a bottle or jar and store in the refrigerator.

Note: Some varieties of elderberries are not meant for consumption and none should be eaten raw, especially the leaves. I remove all of the hard, woody stems as well before cooking. For more information, Cornell University’s Department of Horticulture has guidelines, noting the fruits are used in “…pies, jellies and jams.” If you’re unsure if your elderberries are edible, consult your local cooperative extension before consuming.

Splash over a bowl of fresh fruit salad and muesli.

Drizzle over waffles, pancakes, French toast, ice cream or custard.
Add as a condiment to hot or cold lamb for a tasty dinner.
As a winter warmer pour over steaming hot porridge with full cream milk.


Makes a perfect après ski soothing hot toddy or a cold Swedish Kir with a glass of white bubbly wine.