Elderberry Jam

Name: Elderberry Jam
Total time: 1200 s
Yield: 4 jars à 250 ml
Cuisine: American
Ingredients: 500 g elderberries; 500 g canning sugar (1:1); juice of a lemon

Kristina K @kristina_k

Munich, Germany

My grandfather used hot elderberry juice with sugar and an egg yolk to cure a heavy cold - an old domestic remedy. But today this drink is really uncommon. So, I decided to publish this delicios elderberry jam recipe. When cooking the elderberries the fragrance evoked all the wonderful memories of my beloved grandparents.
I hope you will like it too!

Kristina K @kristina_k

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Ingredients

20 mins

4 jars à 250 ml

500 gelderberries
500 gcanning sugar (1:1)
juice of a lemon

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Steps

20 mins

1

Pluck the elderberries from the stems and pick out the bad ones and unripe berries. Wash and drain.
2

Prepare the jam jars: fill jars and lids with boiling water until rim. Or cook the jars in a pot to sterilize.
3

In another pot mix elderberries and canning sugar and let cook for 4 minutes. Then add lemon juice.
4

Now you could drain the jam to get a jelly (more common here in Germany) or you leave the skin of the berries in the jam. Fill the jam in the jar, close it and turn upside down for 10 minutes. This will help to create a vacuum. Turn back again. Let the jam cool and put in the fridge. Unopened it will last for approx. a year.