Elderberry jam

Begin by putting a plate in the freezer. This will help you test when the jam is ready later on

Remove the berries from their stems with a fork and wash thoroughly to remove any bits of leaf and stalk

Place the elderberries in a heavy-based pan and gently crush with a potato masher, just enough to release some of the juices

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

Cook down for around 20 minutes, skimming off and discarding any scum which has come to the surface

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

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