A straight forward and very satisfying recipe, this makes a tart jam that goes well with cheese.
20 minutes - wash and pick over the fruit
Takes 30 minutes to make
- 500 gm of elderberries
- 50 ml water
- 500 gm jam sugar
- Remove the elderberries from the flower heads. This is easiest done with a fork.
- Wash the fruit thoroughly and put into a saucepan.
- Add enough water to cover the base of the pan and cook the fruit until it begins to split.
- Add the sugar and boil until a rolling boil develops.
- Cool a plate in the fridge and then after 5 minutes of the rolling boil, put a small amount of the jam on the plate and push gently with a fingernail. If a crust is present the jam is ready. If not, repeat the process every few minutes until the jam is ready.
- Using a cup as a ladle pour the jam into sterilised bottles and put the lid on.
Jam sugar has added pectin, which guarantees a good set.
The blue black jam should be eaten within a week of opening.
You will need a few jam jars with tight-fitting lids so start collecting glass jars rather than recycling them.