Plot holders contributions

This recipe is taken from Mrs. Beeton’s “All about Cookery” with the appendage “rich”. The amount of sugar required is determined by the amount of juice obtained from the redcurrants: 1¼ lb of sugar to each pint or very conveniently, 1 Kg to each litre. A mushroom tray of redcurrants produced just over 2 pints of juice making 6 jars of jelly. Jam sugar is available in Waitrose in 1Kg bags.

Ingredients
• Redcurrants
• Jam sugar
Method
Remove the leaves and only the larger stems. Place the cleaned fruit in a preserving pan, without any water, and heat very gently until the currants are softened and well cooked (about 45 minutes). Mash, then strain through a scalded jelly bag, leaving it to drip undisturbed. Measure the juice into the cleaned pan. Add 1¼lb of sugar to each pint of juice. bring to the boil, stirring constantly, and boil, without stirring, for 1 minute. Swiftly skim the jelly and immediately pour it into warmed jars, before it has a chance to set in the pan.
Tip
This recipe produces a firm set jelly, perfect for adding sweetness and flavour to gravies, especially for lamb.

Introduction

Elderflower cordial mixed with plain or fizzy water makes a very refreshing Summer drink. Alternatively, it can be used to flavour ice cream. The strength and sweetness can always be adjusted when it is used, so the exact mix of ingredients is not important. Those listed here are chosen to match the packs of citric acid available at the Henley Pharmacy, Bell Street. Wax free lemons are available in packs of 4 at Waitrose.
The hedgerows are full of elderflower blossom in June, but pick on a warm sunny afternoon when the flowers are rich in pollen and aroma. Choose heads that are fully open but reject any that have brown flowers. Also better to choose a site away from main road pollution.
The bottles I have are stone-like ex-Brakspear Christmas beer bottles with a corona type stopper (swing top). If you are fussy, sterilize the bottles before using.

Ingredients

• 30 medium elderflower heads
• 1 Kg sugar (granulated or caster)
• 1.5 litres water
• 4 wax free lemons
• 55 grams citric acid

Method

Place the sugar and citric acid in a pan large enough to contain all ingredients. Add some of the water, heat and stir until dissolved. Add the remainder of the water and set aside to cool.
Thinly peel the rind of the lemons using a potato peeler. Slice the remaining parts, discarding the ends.
Check the elderflower heads and remove any insects and the thickest stems. Add the heads to the cooling liquid, then add the lemon rind and slices and push down until covered, Cover the pan and set aside in a cool place for 48 hours.
Filter through a fine muslin bag and bottle the cordial using a funnel.

Storage

The cordial can be kept in sealed bottles in a cool dark place for a month or so, but does not have enough sugar for longer storage. Once opened, the bottle should be kept in a refrigerator. If plastic bottles are used these can be kept in a freezer.