Elderberry Jam Recipes

HOMEMADE ELDERBERRY JAM

Steps:

• In a small pot, mix together the fruits, the 1/2 teaspoon of stevia, and the 1 teaspoon of kuzu.
• Use a small burner and bring it to a boil while stirring.
• Once it is boiling, lower the heat to a minimum and cover the pot.
• After about 10 minutes, stir it again.
• Cover the pot again and let it cook for another 10 minutes.
• Be careful that the jam doesn't stick to the bottom of the pot.
• After about 20 minutes, the jam will have already become quite dense and, once cooled, will gain in density.
• Let it cool completely before storing it in the jar.*

ELDERBERRY JAM

Steps:

• With a fork, pick elderberries off their stems. You can freeze them beforehand to make this easier.
• Place the elderberries, lemon juice, apple juice concentrate, and sugar in a medium pot and bring to a boil over medium heat until the elderberries are mostly popped.
• Add the pectin, stir well, and continue to boil for another 5 mins.
• Do a gel test: drop a bit of jam on a cold plate. If it gels, it's ready. Otherwise continue boiling it or adding a bit more pectin.
• Fill in sterilized jars, leaving about 1/4 inch to the top of the jar. Put lids on and process as desired, such as pressure canning or water bath canning.

SURE.JELL ELDERBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in lemon juice.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

ELDERBERRY JAM

Steps:

• Combine berries, vinegar, and sugar.
• Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick.
• As mixture thickens, stir frequently to prevent sticking.
• Pour boiling hot mixture into sterilized jars. Adjust lids.
• Process in boiling water 5 minutes. Remove jars; cool and store.

ELDERBERRY SYRUP RECIPE

Steps:

• Gather the ingredients. Making elderberry syrup can be a messy business and the juice can stain fingers (and clothes), so wear an apron and disposable gloves.
• Before you begin, check through all the elderberries and pick out any dead ones, bits of twigs, leaves, etc.
• Place the berries and water into a stainless-steel pan and bring to a gentle boil, lower the heat and simmer for twenty minutes. Avoid boiling the mixture as this will destroy some of the fresh flavor in the berries.
• While the berries are simmering, every 5 minutes press the berries with the back of a wooden spoon or potato masher to release the juice.
• Line a fine sieve with a cheesecloth of a muslin cloth , tip the contents of the pan into the sieve and leave it to drip. Then, donning your plastic gloves, give the berries a good squeeze by gathering up the cloth and twisting it to stop them from escaping and squeeze hard. Discard the berries once all the juice is out. You should have around 2 cups.
• Return the juice to a clean stainless-steel pan, add the honey, lemon, ginger, cloves, and cinnamon. Bring to a gentle simmer and cook until the syrup starts to thicken, about 15 minutes.
• Strain again and pour the syrup into a clean, sterilized jar.