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Elderflower jelly with Summer Fruits

Farmers Weekly Reporters 06 June 2003
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Serves 6.




  • 6 leaves gelatine


  • 350ml (13fl oz) elderflower cordial


  • 200g (7oz) mixed berries


  • Water


  • You will also need 6 individual moulds or a 1½ litre jelly mould.

Soak the gelatine leaves in a little cold water for five minutes until soft, then squeeze out the water. Put in a bowl and cover with 100ml (4fl oz) boiling water and stir until dissolved. Then add the cordial and 200ml (7fl oz) cold water and give it a good mix together. If you are using a large mould leave the jelly until it is just beginning to set then stir in the fruit and fill the mould. Transfer to the fridge until set. If you are making individual moulds, put a few slices of strawberries on the bottom of each mould and then pour in enough liquid jelly to barely cover them. Transfer to the fridge until set. Once set, layer the remaining fruit into them and fill with the remaining liquid jelly — these methods help prevent the fruit from floating to the top. Chill until needed.

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