There seems to be no end to the bounty of the hedgerows around Huntingdon at the moment. Curious how all around people were baking (themselves) through the heatwave, and then concerned about drought … and yet, I can’t recall a time when there has been so much free food attached to the trees and bushes. Damsons, Blackberries, Rose Hips, Hawthorne Berries, Sloes and …. Elderberries.

Growing up, the Elderberry always seemed to be a bit of an afterthought.

I really used to look forward to Elderflower time … gathered the florets gleefully and made copious amounts of Champagne. But I suppose the berries in Wales came later in the year, when I’d gone back to school, and there never seemed to be the same drive to pick them and do anything with them.

My grandmother used to have shelf after shelf of home made, but uneaten Elderberry jam. So much in fact that subconciously I assumed that it wasn’t nice… rather than the truth of the matter that she often made things and then totally forgot about it. Elderberry wine too. Gathering dust on the top shelf.

After she inherited the house, my mum also took possession of the jars and bottles but still nothing ever happened to them. Eventually labels fell off and they were deemed too dangerous to open. Russian roulette.

But this year - so many Elderberries screaming for attention. Something had to be done.

As I was a temporary resident, making wine had to be ruled out. So too jam seemed a little too long term. I could certainly make it, but then I’d either have to give it away, or take it home on the train. I did a quick survey locally and found that NOBODY would want it. Most had never had it. In fact, some were even shocked I was picking things off the hedgerows in the first place. What has this country come to.

Anyway. While I was out with the dog, I picked some. He was obligingly unobliging at the right moments. He sometimes would sit and not budge, but often under a tree bursting with fruit.

Back home. Stewed it all up and then … then dilemma. What to make.

Intense research (5 minutes on the internet) resulted in the astonishing revelation that there is an Elton John Song about Elderberry Wine - who knew? And they are used to taunt the French in Monty Python’s Holy Grail. Elderberry Wine was also spiked with poison in the Cary Grant film ‘Arsenic and Old Lace.’

Elderberry Jelly - Perfect.

Method

Pick your Elderberries. Back at base remove them from the florets. The green bits are mildly poisonous. Pick out any unripe berries. (Remarkably theraputic).

Boil them up with a little water, and let them stew for as long as you wish. They release their colour and flavour pretty quickly. Mine sat around for a few days while I did my research. I think this made for a better flavour.

Strain it through some muslin. I discarded the husks etc. I’m sure there is something you can do with it. I just don’t know what.

Add half as much sugar as the weight of the original berries. And dissolve but don’t boil.

Squeeze in the juice of half a lemon.

Add two sachets of gelatine and dissolve.

Decant into containers.

It’s delicious as it is … or a-top morning porridge … or stirred into a fruit tea night cap … or served with creme fraiche. The flavour is so intense. Think Blackcurrent cordial on steroids.

Plenty to keep me going for weeks.

R.