Simple Elderberry Jam
Capture the rich, earthy flavor of elderberries in a delicious homemade jam. This sweet and tart spread is a wonderful way to preserve the bounty of elderberries for year-round enjoyment.
For 4 servings
Sterilize your canning jars and lids. Wash jars in hot, soapy water, rinse well, and place them in a large pot of boiling water, ensuring they are fully submerged. Boil for at least 10 minutes. Keep jars hot until ready to fill. Place lids in a separate small saucepan with simmering water, but do not boil.
Prepare the elderberries: Carefully wash the elderberries and remove any remaining stems. Place the de-stemmed elderberries in a large, heavy-bottomed pot with 1/4 cup of water. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the berries are soft and have released their juices. Mash the berries with a potato masher.
Strain the elderberry pulp (optional, for smoother jam): For a seedless jam, press the cooked elderberry mixture through a fine-mesh sieve or a food mill to remove seeds and skins. Measure out 4 cups of the strained elderberry pulp. If you prefer a jam with seeds and skins, skip this step and measure 4 cups of the mashed berries directly.
Combine ingredients: Return the 4 cups of elderberry pulp (strained or unstrained) to the clean, heavy-bottomed pot. Add the granulated sugar and fresh lemon juice. Stir well to combine.
Cook the jam: Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching. Continue to boil vigorously, stirring frequently, for 15-25 minutes. The jam is ready when it reaches 220°F (105°C) on a candy thermometer, or passes the cold plate test (a spoonful placed on a chilled plate wrinkles when pushed).
Fill and seal jars: Carefully remove the sterilized jars from the hot water. Ladle the hot jam into the hot jars, leaving 1/4 inch of headspace. Wipe the rims clean with a damp cloth. Place the hot lids on the jars and screw on the bands until finger-tight.
Process jars (optional, for shelf stability): For long-term storage, process the filled jars in a boiling water bath canner for 10 minutes. Ensure jars are covered by at least 1 inch of water. After processing, turn off heat, remove canner lid, and let jars sit for 5 minutes before carefully removing them to a wire rack to cool completely for 12-24 hours. You should hear a 'pop' as they seal.
Cool and store: Once completely cool, check seals by pressing the center of the lid; it should not flex. Store properly sealed jars in a cool, dark place for up to 1 year. Unsealed jars or opened jars should be refrigerated and consumed within 3 weeks.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use a heavy-bottomed pot to prevent scorching, especially when cooking sugar-rich mixtures like jam. Stirring frequently is also key.
- 2The 'cold plate test' is a reliable way to check for doneness if you don't have a candy thermometer. Place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a small amount onto the cold plate, let it sit for 30 seconds, then push it with your finger. If it wrinkles, it's ready.
- 3For best results and safety, ensure all your canning equipment (jars, lids, bands) is clean and properly sterilized before use. This is crucial for preventing spoilage.
- 4Elderberries contain compounds that can be toxic when raw. Always cook elderberries thoroughly before consumption to neutralize these compounds. The cooking process in this recipe ensures they are safe.
Adapt it for your goals.
Spiced Elderberry Jam
Add 1/2 teaspoon of ground ginger or 1/4 teaspoon of ground cloves along with the sugar for a warmer, more aromatic jam.
Elderberry Apple JamElderberry Apple Jam
Substitute 1 cup of elderberry pulp with 1 cup of finely diced or grated tart apple (like Granny Smith) for added pectin and a slightly different flavor profile.
Elderberry Gin JamElderberry Gin Jam
Stir in 1-2 tablespoons of gin or elderflower liqueur during the last minute of cooking for an adult-friendly, sophisticated twist.
Why this is on our healthy list.
Rich in Antioxidants
Elderberries are packed with antioxidants, particularly anthocyanins, which help protect the body's cells from damage caused by free radicals.
Immune Support
Traditionally used to support immune health, elderberries contain vitamins and compounds that may help reduce the duration and severity of cold and flu symptoms.
Good Source of Fiber
Elderberries provide dietary fiber, which is important for digestive health and can help maintain healthy blood sugar levels.
Frequently asked questions
Straining the elderberries is optional. It results in a smoother, seedless jam, which some prefer. If you don't mind the seeds and skins, you can skip this step for a more rustic texture and to retain more fiber.
