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Elderberry Juice

(1 post)
  • Started 8 years ago by admin

  1. ashbury
    Member

    I wish to make my own Elderberry juice/syrup this year, but recipes tell me to use Earthenware to heat the fruit in. How can I do this as I can't put earthenware directly on to a hob, and where can I buy the right earthenware for the job. Would be most grateful for help.

    admin
    Sara @ farmingfriends

    Hi Ashbury,
    Thanks for joining the forum. Hmm....you have posed a difficult question. I have just spent ages googling earthenware, etc
    I have found a clay cookware pot which can be used on the stove top or in the oven. http://thecookskitchen.com/browse_9816 or Ceramic cookware http://www.tierranegra.co.uk/index.php?cPath=31_26
    A terracotta frying pan at amazon - I won't put the link as this may change but when I went to amazon I put in earthenware under kitchen equipment.

    I also googled elderberry syrup/juice and found that some recipes were using a jam pan, so this will be easier to source.
    I hope this helps. Let me know how you get on with your elderberry syrup and maybe you could even share your recipe once you have tried it.
    Kind regards
    Sara @ farmingfriends

    TopVeg
    Member

    Hi
    I am still enjoying elderflower that is left, so the thought of moving on to elderberry is quite appealing!
    Mrs Beeton uses a preserving pan to boil the syrup and fruit, but transfers them to an earthern pan to let them cool overnight. This is because the fruit acid "acts upon the copper of which preserving pans are made."
    Sometimes she boils the fruit in the syrup for 3 days, 'until they are in a fit state to be put in the pots'. So there must be a lot of pouring from the preserving pan into the earthernware pan & vice versa!
    Perhaps stainless steel gets over all this??

    ashbury
    Member

    Thanks to everyone for their tips on the Elderberry juice.
    I'm going to use a stainless steel pan, i think, just keep in simple.
    It's a funny thing that I followed a recipe earlier in June, after I had picked fresh Blackcurrants from my local fruit farm. And this recipe was to just lay them down for 6 weeks in layers of brown sugar, in an airtight container. I havn't yet strained the juice, it's due next week. But I wonder why it isn't the same for Elders, is it because Elders are a tougher fruit? Anyone tried both at all?

    admin
    Sara @ farmingfriends

    Hi Ashbury,
    I think that I would use a stainless steel pan as this will be useful for all preserving.

    I think that elderberries are small that blackcurrants and have less water and as you say are a tougher fruit, so this is maybe why they need alittle heat to help them reduce down.

    Let us know how it turns out.

    Kind regards
    Sara @ farmingfriends

    TopVeg
    Member

    Hello again - I have just read on the River Cottage Forum that Elderberries are mildly poisonous , unless they are cooked.

    Posted 8 years ago #

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