Elderflower jelly with blueberries
- June 2011
- 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.
- 22.3g (22.8g sugar)
- no salt
- 4½ tsp gelatine powder (or 1 sachet plus 1 tsp)
- 300ml elderflower cordial
- 125g blueberries
- 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.
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.
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