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History Cookbook: Elderflower and Fruit Jelly

This recipe is in categories Edwardians and WW1, Desserts
About this recipe
Healthiness : (151 votes)
Difficulty:  3 out of 5 difficulty

This is quite a simple recipe, however we found the gelatine a little tricky to set. If the jelly really won't set make up a small additional amount of cordial, disolve in a second sachet and mix into the cool jelly in the mould or glasses. Chill overnight and it will set.

If the jelly sticks in the mould and will not turn out. Hold the mould slightly lowered into a dish of warm water but don't let any water come over the top. After a few seconds try turning it out again. Repeat if necessary.

Preparation Time: 20 minutes plus chilling overnight.
Cooking Time: 5-10 minutes
Number of servings: 4
Serving suggestions: Serve with a little cordial spooned over the top and some additional fruit

In the late 1800's, Mrs Marshall recommended that the sweet course was 'like the finishing touches of a ladies toilette, it should be relied upon to give the finish which crowns the whole effect.'

Puddings were a serious affair, spun sugar confections and elaborate ice creams and jellies were served to delight the eyes as well as the appetite. The jelly we made is one of the simpler of these jellied and fruited dishes and should be manageable.

  • 7 tbsp elderflower cordial
  • 570ml (1 pint) cold water
  • 11g sachet powdered gelatine (a second one might be needed, if it won't set)
  • 110g (4 oz) raspberries/redcurrants
  • 110g (4 oz)  blueberries/blackberries
  • 55g (2 oz) small black seedless grapes
  • Tablespoon
  • Measuring jug
  • Weighing scales
  • Small pan
  • Wooden spoon
  • Jelly mould or 4 glasses
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Dilute the cordial with 570ml /1 pint cold water
  2. Pour 4 tbsp into a small pan and sprinkle in the gelatine
  3. Set aside for 10 minutes
  4. Arrange the fruit into a jelly mould or into 4 glasses
  5. Place the pan over a low heat and gently dissolve the gelatine. (Do not allow the gelatine to boil, as it will not set)
  6. Pour in the remaining diluted cordial and stir well
  7. Pour into the mould or glasses
  8. Chill until cool, then place in the fridge overnight
  9. Serve
Elderflower and Fruit Jelly - print view  Elderflower and Fruit Jelly - print view

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Name: Me 29th April 2014
it looks weird
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