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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
Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.
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