Wild Berry Compote
1 hr 10 min.
ready in 13 h. 10 min.
Put the elderberries into a large heavy-based pan. Crush well to release their juice, then add the water. Bring to a boil, cover and simmer for about 15 minutes or until tender.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 450g| 1lb sugar. Stir in the lemon juice.
Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly until setting point is reached.
Skim off any scum and pour into warm sterilised jars. Cover, seal and label