1 Bramley apple
Juice of 1 lime
A few fresh eucalyptus leaves
Whole dried chilli
500g granulated sugar
- Nivel → Medio
1 Wash the elderberries and apple. Chop the apple without peeling or coring. Put the elderberries, apple (including the core), water, lime juice, eucalyptus leaves and chilli into a pan and simmer for 15 minutes. Strain through a sieve, pressing with the back of spoon to extract as much of the pulp as possible.
Place the elderberry liquid in a large pan and add the sugar. Bring to the boil, stirring occasionally to stop the sugar from burning, then simmer for another 30 minutes. If you have a jam thermometer to hand, the jelly reaches setting point at 105°C / 221°F.
When it's ready, skim off any scum, then bottle in sterilized jam jars, putting a waxed disc, wax-side down, on top. Cover with a round of cellophane and secure with a rubber band or ribbon.
USE: Take 1 generous tablespoon whenever you feel cold symptoms coming on.
STORAGE: Will keep for up to 1 year in a cool dark place. Once opened, store in the refrigerator.