First of all, strip the fruits from the sprigs (use a fork), taking care not to burst the fruits. Elderberries are sour when raw but delicious when sweetened for jam or jelly
1kg elderberries
1.5 kg granulated or preserving sugar
4 limes
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Cut and squeeze the limes.
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Add the lime juice to a large saucepan.
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Put the elderberries into the saucepan with the lime juice and add still water until all the berry fruit is covered.
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Cover the pan and simmer the elderberries, lime juice and water for at least 60 minutes.
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Taking care with the hot liquid, blend the elderberry fruits and leave to cool down in the saucepan. Alternatively the berries can be mashed by hand using a fork or masher.
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Once cooled down, the elderberry fruits and liquid need to be strained. This can be done using a plastic sieve, sterilised jelly bag or fine cloth. For economy allow some time for the liquid to drain through. This can take up to 12 hours, if time allows.
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Ensure that enough jars are sterilised.
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Calculate the amount of preserving or granulated sugar required by measuring first the amount of strained elderberry juice available. For every 1 pint of elderberry juice estimate using 450g of sugar.
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Measure out the sugar and add to a fresh clean large saucepan.
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Add the elderberry juice to the sugar in the pan and heat at a low temperature setting.
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Continue heating the contents in the pan until all the sugar has dissolved.
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Then turn up the heat and boil rapidly for up to 15 minutes until the jelly hits setting point of 105 C or 220 F. Check for setting point using the wrinkle test if a thermometer is unavailable.
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When the jelly is ready, turn off the heat to the saucepan and remove all detritus from the top of the jelly.
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Spoon the jelly into the sterilised jars or glass pots and add lids. Leave to cool before storing the wild elderberries preserve.