Elderberry recipes have become a bit of an end of summer staple for me. These tiny black berries are bursting with skin boosting nutrients! They're also fantastic for keeping colds and flu at bay as we sink into the cooler months. 

Both the berries and flowers of elderberry are packed full of antioxidants and vitamins, which can help to boost our immune system. They can help tame inflammation, lessen stress, and help protect our hearts, too.

Elderberries contain high levels of vitamin A. Experts say that elderberries may soothe the skin, help ease the appearance of age spots, prevent damage and lessen wrinkles

Elderberries grow wild in the British countryside. They're prolific along the canal close to the cottage, so it's easy to take a basic and go elderberry picking. They prefer forested areas, farms, or rural areas with lots of organic waste and are sometimes used as hedges in England because they are easily shaped and spread quickly.

You must NOT eat elderberries raw. They have to be cooked to ensure they're safe & eible. 

To make this jelly, it's best to begin with a basic elderberry syrup recipe. You'll find a quick and easy one here. This can be used for lots of different recipes, so I like to make a big bottle of it and use it in a variety of recipes. 

To make elderberry jelly I use Agar Agar, which acts like a vegan version of gelatin to set the jelly in the mould. These are the moulds I use, which I find come in brilliantly useful for lots of different jelly and panna cotta recipes. 

Not only do these jellies taste amazing, they look brilliant at a dinner party too! I serve mine with a sprig of mint and this year I've got so much mint in flower that I've decorated it with tiny purple florals.