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History Cookbook: Elderflower Jelly

This recipe is in categories World War 2, Desserts
About this recipe
Healthiness : (149 votes)
Difficulty:  2 out of 5 difficulty
Preparation Time: 15 minutes, plus setting time.
Number of servings: Makes 4 small dishes.
Serving suggestions: Serve with sliced fresh fruit.

Elder is a common tree that grows in hedgerows and therefore the flowers and berries were easy for people to pick and use in their cooking. Other juices or cordials can also be used but they may have different setting properties, so you will need to take care. This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston.
  • 450ml of diluted elderflower cordial (personal taste)
  • 3 leaves of gelatine
  • Saucepan
  • Small glasses
  • Wooden Spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Soak the gelatine leaves in water until soft
  2. Heat the cordial until hot but not boiling
  3. Squeeze the gelatine to remove excess water and add to the cordial
  4. Pour into small glasses and allow to set in the fridge
N.B If you wish to turn this jelly out you will need to add more gelatine.
Elderflower Jelly - print view  Elderflower Jelly - print view

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Name: Mark 3rd June 2014
this is quick and easy to make you have made it easy to understand how to cook it!!!!!!!!!!!!:)
Name: Fauzan 15th September 2013
I love reading good ironfmative content. You have written a great informational article. I like the points you make and how your present them. I appreciate your knowledge and information.
Name: Jasmine 18th June 2013
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