Elderberry Grape Jelly

Elderberries are low in pectin on their own, which is why this classic homestead jelly pairs them with half-ripe grapes. Under-ripe grape skins are loaded with natural pectin, and combining the two fruits in equal proportions means the jelly sets without any commercial pectin added.

The technique is straightforward old-school jelly-making. Cook each fruit separately with water until soft, strain through a jelly bag overnight (don’t squeeze the bag; it’ll give cloudy jelly), then combine the juices in equal proportions and boil with sugar at ¾ cup per cup of juice. The jelly is done when it sheets off a spoon in a thick sheet rather than running off in drops.

The half-ripe grape detail is the secret most modern jelly recipes have lost. Fully ripe grapes have less pectin and more sugar, which means you’d need to add commercial pectin to get a set. Picking under-ripe grapes (some still green, some just starting to turn) does the pectin work naturally.

Pro Tips

• Use Concord, Niagara, or wild grapes for the best flavour match with elderberries. Table grapes lack the depth.
• Don’t squeeze the jelly bag. Tempting as it is to speed things along, squeezing forces fibres through the cloth and produces cloudy jelly.
• Test for the sheeting stage: dip a cold metal spoon into the boiling jelly and lift it sideways. When two drops merge into a sheet that breaks off cleanly, it’s done.
• Process the filled jars in a boiling water bath for 5 minutes for shelf-stable jelly. Otherwise refrigerate and use within 3 weeks.

Variations

• Add a couple of strips of lemon peel to the boiling juice for brightness; remove before jarring.
• Stir in 2 tablespoons of port wine or balsamic vinegar with the sugar for a more sophisticated jelly.
• Use this jelly as a glaze for roast pork, duck, or lamb; the dark fruity notes are perfect for game.