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Elderflower jelly with blueberries

Name: Elderflower jelly with blueberries
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4½ tsp gelatine powder (or 1 sachet plus 1 tsp); 300ml https://www.deliciousmagazine.co.uk/recipes/elderflower-cordial-recipeelderflower cordial; 125g blueberries

Published: 31 May 11
Updated: 18 Mar 24

Use elderflower cordial to make this refreshing summer jelly. It’s a low fat dessert recipe that you can make ahead.

Looking for something else? We’ve got lots more elderflower recipes for you to try.

Easy
June 2011

Test kitchen approved

Serves 4
Takes 10 minutes to make, plus setting

Use elderflower cordial to make this refreshing summer jelly. It’s a low fat dessert recipe that you can make ahead.

Looking for something else? We’ve got lots more elderflower recipes for you to try.

Nutrition: per serving

Calories: 102kcals
Fat: 0.1g
Protein: 2.9g
Carbohydrates: 22.3g (22.8g sugar)
Fibre: 1g
Salt: no salt

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Ingredients

4½ tsp gelatine powder (or 1 sachet plus 1 tsp)
300ml elderflower cordial
125g blueberries

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Method

Pour 100ml cold water into a small pan. Sprinkle the gelatine evenly over the surface and leave it, without stirring, to become spongy.
Put the pan on the hob over a low heat. Watch closely for the mixture to turn clear (don’t allow it to overheat). Add 100ml cold water and the elderflower cordial. Stir well, then tip it into 1 large (approximately 36cm x 24cm) or 2 small plastic boxes (approximately 18cm x 12cm) to a depth of about 1.5cm. Put in the fridge to set for about 5 hours or overnight.
When the jelly has set firm, cut it into ‘crystals’, then spoon them into bowls, adding a scattering of blueberries as you do so, then serve.

Recipe from June 2011 Issue

Nutrition

Nutrition: per serving

Calories: 102kcals
Fat: 0.1g
Protein: 2.9g
Carbohydrates: 22.3g (22.8g sugar)
Fibre: 1g
Salt: no salt

delicious. tips

If you prefer, you can make the jelly a little softer by reducing the amount of gelatine, then add the blueberries to the jelly as it begins to firm up.