Elderflower and Gooseberry Jelly Recipe

To help celebrate the six week Elderflower harvest, Belvoir has enlisted the skills of Chef Valentine Warner, to bring you some wonderful Elderflower recipes.

Renowned for his love of seasonal ingredients and in particular his ability to forage for them, Valentine Warner has created three fantastic Elderflower recipes to capture the taste of summer and to raise the profile of this quintessentially British plant that has so much to offer.

The elder is a hedgerow shrub which occurs naturally all over Britain. However, as the hedgerows themselves are in decline so naturally occurring elders are in decline too.

To help raise awareness of the plight of the British hedgerow and wild flower meadows, Belvoir fruit Farms have forged a partnership with Plantlife, the charity that works to protect Britain’s wild plants and to improve understanding of the vital role they play in everyone’s lives.

Belvoir has committed to donating 10p to Plantlife for every person who signs up to the Belvoir newsletter.

Valentine Warner's Elderflower and Gooseberry Jelly

Capture the tast of balmy summer days

Valentine has devised two truly delicious recipes featuring Elderflower cordial ; Elderflower & Gooseberry Jelly and Elderflower Cream Shortbread Tartlets – perfect for that other great British institution of afternoon tea.

True to his passion, Valentine has also provided a recipe for Elderflower cordial itself, using freshly picked Elderflowers.

Whilst relatively easy to make, it does need to stand for 24 hours and requires a large quantity of fresh Elderflowers. These can be great fun to pick but with only a short six week harvesting window – you have to be quick!

Elderflower & Gooseberry Jelly Recipe

It can prove tricky to find fresh gooseberries these days as they, sadly, are not as popular as they used to be. This is why I have used canned fruit. The jelly is still excellent! Lady elderflower and hairy man gooseberry were born to be summer lovers.

Serves 4-6
2 x 300g tins of gooseberries in syrup
200ml Belvoir Elderflower Cordial
200ml water
12g of sheet gelatine (7 sheets approx measuring 7.5 x 11cm)
Fine kitchen muslin
1-1   ½ pt jelly mould

1.       Pour the cordial into a saucepan followed by the water & the gooseberries with their syrup, I would note here that the gooseberries are dull in colour but once heated they will take on a wonderful blush
2.       Very gently burst the berries with a potato masher. Do not pulverise them.   Bring the mixture up to the faintest wobbling simmer but not hotter.
3.       In a separate bowl snap the gelatine into shards & cover in only just enough warm water to soak, remembering that once wet the gelatine will become limp. The water must not be boiling as it will destroy the properties of the gelatine. Leave it there until well softened , 5 minutes or so
4.       Double up some of the muslin in a sieve over bowl
5.       Pour the contents of the saucepan slowly into the lined sieve & allow to drip through of its own accord, if the latter half of the liquid stops dripping through, distress the pulp gently with a spoon to get it going again. Do not fiercely press the pulp to extract it as this will make your jelly misty.
6.       While the jelly syrup is still warm drop  in the gelatine, pulling it apart as you add it, this will help to eradicate lumps
7.       Whisk until all the gelatine has totally dissolved then pour straight into the mould & cover the top with cling film. Allow the jelly to set in the fridge for at least 4 hours
8.       When ready to serve, tease away the bottom of the jelly from the sides of the mould before briefly dipping it in a big bowl of hot water, if it’s a thin plastic mould or metal mould 1 or 2 seconds is ample.
9.       Turn out the jelly onto a serving plate .Double cream is a must.
10.   Peeled & very thinly sliced rounds of cucumber tossed in a tablespoon of sugar & left to drain then wrung out are also a very refreshing accompaniment.

Other Elderflower Recipes

Elderflower Cordial

Elderflower Cream Shortbread Tartlets

More information

Belvoir supports the British Hedgerow