TOTAL TIME: 55 min
Prep: 10 min
Cook: 45 min
14 1/8 ounces/400 g elderberries
A few fresh eucalyptus leaves
1 Bramley apple, chopped (without peeling or coring)
1 whole dried chile
Juice of 1 lime
2 1/2 cups/500 ggranulated sugar
Put the elderberries, eucalyptus leaves, apple (including the core), chile and lime juice in a pot and simmer for 15 minutes. Strain through a sieve, pressing with the back of a spoon to extract as much of the pulp as possible.
Skim off any scum, and then bottle in sterilized jam jars, putting a waxed disc, wax-side down, on top. Cover with a round of cellophane and secure with a rubber band or ribbon.
Take 1 generous tablespoon whenever you feel cold symptoms coming on.
The jelly will keep for up to 1 year in a cool dark place. Once opened, store in the refrigerator.