There's a definite primal sense of satisfaction with making things, whether it's seeing your bread rise and turn golden in the oven, or whether it's hearing the snap, crackle and pop of tiny bubbles from wine or beer in a fermentation bucket. However much science you put into it, there's still a bit of magic there too.
In the spirit of my recent piece on Rowans, I couldn't help but get excited about Elderberries a few weeks ago. They were particularly succulent this year (and completely absent last year). So here's a photographic journey through my attempt to make Elderberry Jelly.
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As ever, the proof is in the pudding (Elderberry Jelly, for the record, tastes like something between blackcurrant and plum, a quintessential berry flavour):
I had enough Elderberries left over to make a batch of Elderberry wine. Ever heard the noise wine makes? Now you can!
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