That does not mean that I have not carried on in my garden and in the kitchen finding the best ways to use my produce.
Elderberry had a special place this year too. I made Holunderlikoer, which I love, and jam (but it set too hard so it rolls rather than spreading). Then my friend wrote to me saying she had found out elderberries had medicinal properties, could I sent her something. I researched it a bit on the web and found it is good for winter colds and coughs, and what I was after was a "rob" - which, I found out today, stands for thickened juice).
Could not find a definitive recipe, but storage over time seemed an issue with some of them. So I made up my own recipe with info from here and there.
My own elderberry rob
- 500 gr ripe elder berries
- 200 gr sugar
- 4 clovers
- ground ginger and cinnamon to taste
With a fork, pull the berries from the stalks, removing as many of the remaining stalks as possible. Wash.
Simmer the berries until soft and squash them with a food mill to get the juice (without seeds, as they are mildly toxic).
Mix with the sugar and bring to the boil, adding the spices. Thicken it to a runny honey texture. Bottle as jam.
Let's see if it works.