Elderberry jelly comes from sambucus berries, also known as Judas fruit. Cook 1 kg of berries with 1.5 liters of water and lemon juice for 10 to 12 minutes. Strain through cheesecloth, then add equal weight of sugar (1 liter juice = 1 kg sugar) and heat to 121°C. A preserve that keeps for months in a cool, dark place.
1 Wash the elderberries then in a saucepan cover them with water (1.5 L (1.6 qt) approximately) add your lemon and bring to boil for 10 to 12 minutes.
2 Pour everything into a cheesecloth and weigh the juice obtained.
3 Then pour it into your saucepan and add the equivalent weight in sugar (ex 1 liter (1.1 qt) of juice 1 kg (2.2 lb) of sugar)
4 Cook your mixture until 121°(large ball stage), skim, then pour boiling into your jars and close the lids.
5 Turn them upside down then cover with ice water for 15 minutes. Then store in a dry place away from light.
Chef's tip
Elderberry jelly is an autumn project, when sambucus berries ripen in late August and early September. You'll find them on roadsides, in hedgerows, or from local producers and farmers' markets. It's a dense, almost black jelly with a slightly bitter, floral taste. Historically, this was a preservation recipe before refrigeration, when summer fruits needed to last through winter.
For occasions, it's your Sunday pastry companion: alongside fresh fromage blanc, as a glaze for fruit tarts, or spread on toast with salted butter. Scandinavian cooks serve it as a sauce with game meat too. In daily cooking, it's as versatile as regular jam, but with more depth.
For wine pairing, if you serve it as a light dessert, choose a off-dry white like Vouvray demi-sec or Côtes du Jura white. Light, gently sweet, it won't overwhelm. If you use it as a game sauce, pick a structured red: Beaujolais cru or Côtes du Rhône. The jelly's bitterness holds up well against tannins.
For serving, plain fromage blanc does the job, or yogurt with a touch of honey. With pastry and thick crème fraîche, it's equally perfect. Keep it simple: the jelly speaks for itself.
Frequently asked questions
Can I replace lemon juice with white vinegar?
Not really. Lemon juice provides balanced acidity and subtle flavor. White vinegar changes the taste, making the jelly too sour. Use more lemon if you need extra acidity.
How long does elderberry jelly keep?
Properly sealed in sterilized jars and stored in a cool, dark place, it lasts 18 months easily. Once opened, refrigerate and use within 3 weeks. Always check for mold on the surface before eating.
How do I know when jelly reaches 121°C (soft ball stage)?
At 121°C, a drop on cold plate forms a soft ball that doesn't flatten. A candy thermometer is essential. Without one, test every minute from 110°C: a drop should feel like soft taffy. Overcooked means hard, undercooked means it won't set.
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Discover other recipes of suggar, or browse the desserts category. This dish pairs well with Coteaux du Layon and Vouvray.
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