My Superb Elderberry Jam recipe is made with only 3 ingredients, it contains no added pectin nor jam or preserving sugar. Bursting with natural goodness, it’s the perfect way to enjoy your foraged elderberries!
1kgelderberriesfreshly picked, washed and well cleaned
400gcane sugar see notes
1largelemon see notes for extra tips
1pinch salt optional but I recommend it
Instructions
Prepare the preserving jars ahead and have them ready in the oven cooling once you start making the jam as those need to be easy to handle and not too hot when the jam gets to the jarring stage. See the notes above on how to sterilize the jars.
Prepare your elderberries by removing them from stems with a fork (or you can use your fingers too). Discard any red or green ones.
Submerge the elderberries in water and rinse several times until the water runs clear. Do this until there is no debris left. Pick out any stems or unripe berries, if you spot any.
Place the elderberries in a preserving pan and add the sugar on top. You can do this a good few hours ahead or even overnight to get some much-needed juices released. (See notes for more details)
Place the elderberries in the pan on medium to low fire and cook until the sugar has completely melted. Simmer and cook gently for 10-15 minutes with no lid on. Stir occasionally using a wooden or silicone spoon/spatula. Remove with a clean spoon the foam if any is forming.
Add the lemon slices, turn the heat up and cook for a further 6-7 minutes. This time you need to stir almost constantly.
Add the lemon juice at the last minute or two of cooking. Carry out the readiness test (see in the notes below) and get the jam jarred as soon as it is ready. If your jam hasn’t passed the test very well and it is still a bit too quick to close the path (runny) then boil for another 2 minutes and repeat the test until ready.
This jam recipe will fill up approximately 6 x 200ml sterilized jars.
Notes
Resting time - If you do not have the time to leave the berries with the sugar for a good 4-5hours or overnight, add 100 ml (3 oz) of water or crash a few berries with a potato masher, for some juice that you will need to get the cooking started.
Sugar- add as much as you like - anything from 200g to 1 kg of sugar per kg of fruit- this depends on how you like it and how long it is likely to last. The more sugar you add the longer it will last obviously but I make small batches and it is never a long-lasting jam - it goes fast once a jar gets out for consumption. If you make big batches add the sugar amount to match the fruit amount, i.e. 2kg fruit-2kg. This is important to avoid botulism.
Lemon - wash it well and make sure it is unwaxed - cut it in half, juice it but not totally add the juice to the jam and slice the lemon into half circles add these to the jam too. It adds a lovely flavor and zing to the jam. I do this with every jam I make.
Salt - I know you may ask: 'salt into jam?' Yes, please trust me it's what many jams are missing. It is the 'Je ne sais quoi' and a of any jam.