Ingredients:
4 cups fresh or frozen elderberries (stems removed)
2 tablespoons lemon juice
1 package (1.75 oz) powdered fruit pectin
4 cups granulated sugar
½ cup water
Instructions:
Prepare the Elderberries:
If using fresh elderberries, remove the stems and rinse them well under cold water.
If using frozen elderberries, allow them to thaw before starting.
Cook the Elderberries:
In a large pot, combine the elderberries and ½ cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes, mashing the berries with a potato masher to release their juices.
Add Pectin and Lemon Juice:
Stir in the lemon juice and pectin, then bring the mixture back to a full boil, stirring frequently.
Add Sugar:
Add the sugar all at once, stirring constantly to dissolve. Bring the mixture to a rolling boil (a boil that doesn’t stop bubbling when stirred) and boil for 1-2 minutes. Keep stirring the whole time.
Test the Jam:
To check if the jam has set, place a small spoonful on a cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue boiling for another minute or two.
Jar the Jam:
Remove the pot from heat and skim off any foam from the top.
Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars, then apply the lids.
Process the Jars (Optional):
For long-term storage, process the filled jars in a boiling water bath for 10 minutes. If you plan to eat the jam within a few weeks, you can store it in the refrigerator without canning.
Cool and Store:
Let the jars cool completely before storing them in a cool, dark place. The jam will set as it cools.
Notes:
Yield: About 4-5 half-pint jars.
The jam will last up to a year if properly canned, and up to a month if stored in the refrigerator without canning.
Enjoy your delicious elderberry jam on toast, scones, or stirred into yogurt!