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Elderberry jam
Item 1 of 1
This elderberry jam recipe makes the most of one of our finest seasonal foraged fruits.
First published in 2018
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Ingredients
Metric
Imperial
Elderberry jam
- 500g of elderberries
- 400g of jam sugar
- 1 tbsp of lemon juice
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Equipment
- 250ml jam jar 4
Method
1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Remove the berries from their stems with a fork and wash thoroughly to remove any bits of leaf and stalk
3
Place the elderberries in a heavy-based pan and gently crush with a potato masher, just enough to release some of the juices
4
Add the sugar and lemon juice to the pan and leave to simmer on a low heat. Keep stirring to prevent the jam sticking to the bottom of the pan
5
Cook down for around 20 minutes, skimming off and discarding any scum which has come to the surface
6
To test if the jam is at the right consistency, remove the plate from the freezer, and place a small dollop of the jam on the plate. Put the plate in the fridge for a few minutes, if the jam forms a skin it is ready, if not, return to the heat and keep repeating the test every 5–10 minutes until ready
7
Spoon the jam into sterilised jars and once fully cooled seal the jar and label with the date of production. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
First published in 2018
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