For apple elderberry jelly first cut an apple with skin and core into pieces and fill into a pot. Rinse off lilac berries, pluck from panicles and add. Cover lightly with water. Bring to the boil until the berries burst. Pour the fruit through a fine sieve. Collect the juice. Add lemon juice. Weigh apple elderberry juice. Fill up with water until you get 380 g of juice. Pour the gelling sugar into a saucepan. Add juice. Bring apple elderberry jelly to the boil while stirring. Let the jelly boil for 4 minutes while stirring. Fill the apple elderberry jelly into a jam jar. If you eat 20 g of apple elderberry jelly, that's about 37 kcal per serving.