My Recipes For Using Autumn's Bounty
this year I've made 5 litre Kilner jars of it ~ this should make around 3 litres of drink.
here is my recipe
1 pound of elderberries
1 bottle of vodka
half a pound of sugar
take all the berries off the stalks as the stalks are very bitter
place in a kilner jar
add sugar and vodka to jar
fasten the lid down
place in a dark cupboard
shake once a week for a couple of months
strain and bottle in clean glass bottles
try to leave it for 2 years before drinking.... although I found it very palitable as soon as it was strained and bottled lol
tastes like port wine :-)
Crab Apple and Elder Jelly
1 lb crab apples
half a pound of elderberries
1 lb sugar
wash fruit and remove stalks..... cut crab apples in half
put in large pan and cover with boiling water
boil for 30 mins
squash the fruit against the sides of the pan when it is soft while boiling
strain through a sieve lined with strong kitchen towel or use muslin
boil the juice and add the sugar
test by putting a teaspoonful on a cold plate ... leave for 5 mins .... and push with spoon or finger... if the jelly 'crinkles' it is at setting point
leave for 15 mins...... then pour into warm sterilised jars.... place lid
because of all the pectin in the crab apples there is no need to add any extra
hope you like it :-)
1kg caster sugar
a big sieve and a clean cotton cloth
This recipe takes a while to complete but it is a delicious syrup full
of vitamin C when it is finish. It can be used as a topping for ice
cream or waffles etc or can be diluted to make a soft drink.
Wash and chop the rosehips.
Put 2 litres of water in a big pan and bring to the boil.
Add the chopped rosehips and bring back to the boil.
Remove from the heat and cover and leave to infuse for half an hour.
Give it a stir from time to time.
Line a sieve or colander with muslin or use the very strong kitchen towel I mentioned in the Sloe Gin recipe.
Strain the rosehip mixture over a very large bowl.
Set the strained juice aside and put the rosehip pulp back to the pan, along with another litre of boiling water.
Bring back to the boil.
Remove from the heat, infuse for another half an hour and strain as before.
Throw away the pulp and combine the two lots of strained juice in a clean pan.
Bring back to the boil. Continue to boil until the volume has decreased by half.
Remove from the heat.
Add the sugar and stir until it is dissolved.
Return to the heat again and bring to the boil. Boil hard for five minutes.
Pour into warmed, sterilised jars or bottles and seal.
The cooling syrup will seal the jars totally…. like the ones you buy at the shop
1lb sloes or 450g
8oz caster sugar or 225g
1 litre gin (just cheap stuff is best)
1. First the really boring bit:- Use a clean pin or needle to prick the skin of the sloes all over, and put in a large sterilised jar. Told you it was the boring bit (but it is worth it).
2. Pour in the sugar and the gin, seal tightly and shake well.
3. Store in a cool, dark cupboard or pantry and shake every other day for one week. Then shake once a week for two months.
That is it!!! Easy eh? just save your empty gin bottle and drink another (hic) and strain the sloe gin into a jug and fill the empty bottles ;-) .... I use that really strong kitchen roll and a sieve to strain...... you know the one that changed its name recently ...... if you are posh you might have some muslin
Some say that the sloe gin will now be ready to drink, but I think it improves a lot with keeping for a year….. if you can wait that long! I am drinking sloe gin from 2007 sloes and it is wonderful.
I’ve tried making it with vodka…. but gin is better.