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Elderberry Jam Recipes


Elderberry Jam 1

4 cups crushed elderberries
3 cups granulated sugar
1 (3-ounce) package liquid pectin
Cooking Instructions:
Cook crushed berries over medium heat for 15 minutes and then strain through coarse seive to removing the seeds. Place strained berry juice into a large saucepan and add the sugar, mixing thoroughly. Cook over medium heat until sugar completely dissolves. Add the pectin and bring to a full boil for 2 minutes. Skim off any scum. Pour into hot sterilized jars. Seal and store in a cool dry place. Storage life on shelf, one year.
Elderberry Jam 2

1 pound elderberries
2 cups granulated sugar
1/2 cup water
Juice of 2 lemons
Cooking Instructions:
Place all ingredients into a large saucepan, mixing thoroughly. Cook over a medium heat for 30 to 40 minutes or until mixture reaches setting point. Pour into hot sterilized jars. Seal and store in a cool dry place.
Elderberry Jam 3

2 quarts crushed elderberries
1/4 cup vinegar
6 cups sugar
Cooking Instructions:
Combine berries, vinegar, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot mixture into sterilized jars. Adjust lids. Process in boiling water 5 minutes. Remove jars; cool and store.
Apple and Elderberry Jam

3 lbs elderberries
2 lbs apples
4 lb sugar
Cooking Instructions:
Clean the elderberries, remove stalks and place berries into a large pan. Cook very gently until juice begins to seek out of the berries, then increase the heat and simmer gently for 30 minutes. Core and peel the apples, and cut into slices os small chunks. Add a little water to a pan, add the apples and cook gently over a medium heat until the apples are soft and pulpy. Pour the apples into the pan containing the berries, and stir well to mix the fruits. Add the sugar, and stir occasionally until all the sugar is dissolved. Bring to the boil and keep boiling until the jam will set when tested. Pour into prepared jars and seal whilst still hot.
Elderflower and Gooseberry Jam
2.7 kg (6 lb) gooseberries
2.7 kg (6 lb) sugar
1.1lt (2 pints) water
12-15 elderflower heads
15 g (½ oz) butter
Cooking Instructions:
Top and tail the gooseberries. Trim off the elderflower flower heads and discard the stalks. Tie the flowers in a piece of muslin or other cloth bag. Place all of the fruit into a jam pan and cover with water. Bring to the boil over a medium heat. Add the elderflower bag to the jam mix. Allow to simmer, stirring occasionally for 30-35 minutes or until the fruit is tender. Remove from the heat and take out the elderflower bag. Squeeze the liquid out of the bag and diacard the bag content. Pulp or mash the fruit in the pan. Add the sugar, stirring until fully dissolved. Add the butter. Bring back to a rolling boil, stirring frequently, for about 10 minutes. When the jam reaches setting point, skim off any scum, and pour into hot sterilized jars. Seal well.
Gooseberry and Elderflower Jam
1 3/10 kg green gooseberries
1 1/5 lt water
5 or 6 elderflower heads
1 9/10 kg sugar warmed
Cooking Instructions:
Top tail and wash the gooseberries. Put them in a preserving pan with the water and the elderflowers tied up in a muslin bag. Simmer for about 30 minutes till the gooseberries are soft and the contents of the pan are reduced by about a third. Remove the elderflowers add the warmed sugar slowly and cook stirring until it has dissolved. Then boil rapidly till setting point is reached about 15 minutes. Be particularly careful not to overcook this jam or you will spoil its color. Cool a little turn into warm jars cover and store in a cool place.


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