Eating Elderberry Jam is like eating tiny delicious jewels. It is easy to make and can be made with fresh or frozen berries. Use it on your toast, scones, to fill cakes and sponge rolls or add it to your baking.
Ingredients
6 cups fresh elderberries
6 cups sugar
Juice and pips of 1 lemon
1 cup of water
Method
Rinse elderberries to remove any insects, then drain in a sieve.
Add the elderberries, sugar, water and lemon juice and pips to a saucepan and bring to the boil.
Simmer until setting point is reached.
Setting point: Use a small white dish to drop a teaspoon of jam on to. Set the dish aside for a few minutes so it cools enough so you can push your finger through it. If a wave occurs ahead of your finger and the jam remains divided where you finger has been, then it is ready. Otherwise continue cooking until this stage is reached.
Pour into sterilised jars and seal immediately. When the lids have indented in the centre, you have a proper airtight seal and the jam will be self-stable for up to six months.
Refrigerate once opened.