Eucalyptus and elderberry jam

1. Wash the elderberries and apple. Chop the apple without peeling or coring. Put the elderberries, apple (including the core), water, lime juice, eucalyptus leaves and chilli into a pan and simmer for 15 minutes. Strain through a sieve, pressing with the back of spoon to extract as much of the pulp as possible.
Place the elderberry liquid in a large pan and add the sugar. Bring to the boil, stirring occasionally to stop the sugar from burning, then simmer for another 30 minutes. If you have a jam thermometer to hand, the jelly reaches setting point at 105°C / 221°F.
When it's ready, skim off any scum, 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.
USE: Take 1 generous tablespoon whenever you feel cold symptoms coming on.
STORAGE: Will keep for up to 1 year in a cool dark place. Once opened, store in the refrigerator.