Simple Elderberry Jam

1. 1
   prep · ~5 min

   Prepare the elderberries.

   Pick through the elderberries and remove any remaining stems or green berries. Rinse thoroughly under cold water and drain well.

   TIPOnly use fully ripe, dark purple berries. Unripe green elderberries can be toxic and bitter.
2. 2
   mix · ~2 min

   Combine berries, water, and lemon juice.

   1.Place the elderberries in a heavy-bottomed saucepan.

   2.Add the water and lemon juice.

   3.Stir to combine and turn heat to medium-low.
3. 3
   boil · ~20 min

   Cook the berries until soft.

   Bring the mixture to a gentle boil, then reduce the heat and simmer for about 20 minutes. Stir occasionally until the berries burst and become very soft. Mash gently with a potato masher or the back of a wooden spoon to release the juices.

   TIPElderberries have large seeds. For a smoother jam, press the cooked mixture through a fine-mesh sieve after this step — but a rustic seeded jam is traditional and faster.
4. 4
   simmer · ~25 min

   Add sugar and simmer until thickened.

   1.Stir in the sugar until fully dissolved.

   2.Increase heat to medium and cook, stirring frequently to prevent sticking.

   3.Simmer for 20-25 minutes until the jam visibly thickens and coats the back of a spoon.

   TIPTo test if the jam is ready, place a small spoonful on a chilled plate. Run your finger through it — if the line holds and doesn't run back together, it's set.
5. 5
   assemble · ~2 min

   Transfer to a sterilized jar.

   Carefully ladle the hot jam into a clean, sterilized glass jar. Seal tightly and let it cool completely at room temperature before refrigerating. The jam will continue to set as it cools.

   TIPFor long-term shelf storage, process the filled jar in a boiling water bath for 10 minutes rather than simply refrigerating.
6. 6
   rest · ~60 min

   Cool completely before serving.

   Let the sealed jar sit undisturbed on the counter until fully cool, then transfer to the refrigerator. Serve chilled or at room temperature spread on toast, biscuits, or stirred into yogurt.

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