An Elderberry Jam Recipe using simple ingredients. Have available all the taste & health benefits of foraged elderberries all year long with this sweet elderberry jam recipe!
Course Breakfast, Snack
Cuisine American
Keyword elderberry, foraged
Prep Time 1 dayday20 minutesminutes
Cook Time 20 minutesminutes
Calories 50kcal
Equipment
1 Jam Pot
1 Measuring Cups & Spoons
* Optional Canning Equipment
* Optional Kitchen Scale
Ingredients
2LbsElderberries
*2LbsSugar*weighed to 2.3625# when steam canning
1PkgPectin(optional)
1/2tspButter(optional)
1/2WholeLemon juiced
Instructions
Prepare the elderberries, removing green berries, stems and leaves
Add the prepared elderberries and sugar to the jamming pot. Allow to sit overnight
Follow the manufacturer's instructions from here when using pectin
Place the pot onto the stove and turn the heat to medium. Add the lemon juice and butter (reducing foaming) to the elderberry and sugar mixture. Slowly bring the mix to a boil, stir often
Continue to boil until the setting point has been reached. 220 F (105 C). Skim foam should any develop
Test for gelling by performing setting test. Place a bit of jam onto a chilled saucer and place into the fridge for a minute. Remove the saucer and run a finger through the center of the jam spot. No jam should run back into the space created
Boil for another 2 minutes should the jam not pass the setting test and retry
Follow proper canning instructions and process jam for 10 minutes or jelly for 5 minutes. Store processed, shelf stable jars in a cool and dark pantry for up to 2 years
When not processing or canning, simply pot into jam jars that have been sterilized, place lids and allow to completely cool. Place into the refrigerator and enjoy!