Elderberry Jam -- EASY!
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- Опубліковано 24 сер 2024
- Join me as I make elderberry jam for the first time! The recipe was easy and you can
follow along to make your own:
3 1/2 cups berry juice
1 package powdered pectin
2 tablespoons lemon juice
5 cups sugar
Combine fruit juice, pectin and lemon juice in a large pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jelly into hot (sterilized) jars, leaving about 1/2 inch headspace (or 1/4 inch). Close with two-piece lids and process 5 minutes in a boiling-water canner. Makes about 6 half pints.
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Thank you for the recipe. I made this today. Now, all I had was 2.5 cups of juice but I had white grape juice on hand and used that to bring up my liquid level to 3.5 cups. I also had a vanilla bean pod left and also threw that in for a little extra extraness. It all turned out just fabulous. My husband says it tastes like pudding. It's jelly folks but he swears it's pudding. Lmbo! We thank you greatly for a beautiful recipe. Many well wishes to you and yours from the Thibodeaux Family in Southeast Texas 🇺🇲❤
I just started harvesting elderberry, am so excited to make juice, syrup, and maybe jam 😁
I recommend straining with cheese clothe in case of extra plant debris stuck to berries like what I picked
I come back to this video a million times 🤦🏾♀️I am now a subscriber
Thank you so much, Berry Divine!!
I have made elderberry wine for years ..too strip berries. Use a hair pick to strip berries.
Works good.
Great video. Good editing, good instructions, and great music bed.
IF You pop the berries and stems in a zip lock bag in the freezer, they come off very easily with a shaking. also no juice to get all over your hands.
Another way with fresh berries is in this video. Pro tip - spend a few minutes after de-stemming a few to pick out green (unripe) berries and smaller stems: ua-cam.com/video/ll1bvjHVPsQ/v-deo.html
Nice video but two suggestions. Take a fork or a large serving fork to remove the berries from the stems. And when you filter the elderberries for juice it is no longer jam but rather jelly.
I am going to try the fork trick. Thanks! And I debated on calling it jam or jelly. I think of jelly as just the clear juice, but jam having bits or sediment. This definitely has sediment in it, so I guess that's why I call it jam. :-)
@@FlannelAcres The little berries simply fall away from the attached stems when frozen. So much easier to quickly "quickly" sort whilst frozen. Thank you for taking the time to make the video - I will be making your recipe for little homemade gifts come Christmas.
@@wintersky_ Thank you! I have tried the frozen method and it didn't work as well as I'd hoped, and I think my hands were even more stained. It's a bit of a tedious job no matter which way you do it. Lol
@@FlannelAcres I found the freezing method quite satisfactory when placing the berries in a plastic bag, but you do need to work quickly. You are correct, it is a bit of a tedious job no matter which way you do it - but so worth the effort :).
I remember eating them when I was a kid. The neighbor had a bush by the ally . The birds and us kids would eat them .
The only time I had them as a kid was in apple elderberry pie that my grandma made. Mmmmm!!
Awesome! Thanks for sharing :)
Very pleasant music and instructions. I use a fork to "rake" the berries from their stems.
looks delicious
It is very tasty! I will be making more of it next year for sure. :-)
Cool video
Do you add any water to the berries before you cook them or just put the berries in the pot and turn on the heat?
I don't think there was any extra water besides what was in there from rinsing the berries. If they hadn't been wet, I would've added a little water, just to make sure they don't scorch on the bottom of the pan.
I think you have missed some steps here..first it’s hot sterilized jars, sterilized lids, then hot juice to within a *1/4 of a inch headspace * WIPE the rims, then process for 5-mins..I’m a rebel canner but you still need to follow some guide lines to make it safe.
Use a fork to easily and quickly release the berries from the stems 🙂
That is a really good idea. Thank you for sharing!
If I had a supply I’d try to make it.
Do you see any in local ditches or marshy areas? They are in bloom right now, so easier to find.
Wow, doesn't look like your jars and lids are even warm. Did your jars seal? And wipe the jar rim with fingers? My, my my grandma's rolling over!
Lol, thank you for commenting! I did warm the jars, but they cool down very quickly. Yes, the jars seal with great success. The lids don't need to be warm, either (according to the Ball company). I wipe the rim with my finger so I can feel if there's a chip in the glass, which is hard to see and feel when using a cloth. One thing I've learned over the years is that there are many "rules" to canning. Some of them are really important, some aren't, and people like to argue about which is which. Lol Thank you for your kindness and humor!
Have you ever tried a Foley Mill to make jam and jelly ? Works great
I do have a mill, but I don't use it much, and the holes are too big to keep the elderberry seeds out. I did put some of them through a juicer because I was about 1/2 cup shy of the amount of juice I needed. Came out just right!
Flannel Acres I forgot how small the seeds are in them.
I did that exact same way, but mine was runny. I'm also 4000 ft up on a mountain. Does altitude effect it?
That's a great question, and I don't know for sure. I've had jams turn out runny, too. I think it might have more to do with boiling time. I think mine always takes a bit longer than the recipes say.
Always check safe canning techniques through your county extension office or the Ball Blue Book. In general, you want to adjust for altitude with this tip:
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
Was this jam or jelly. I didn’t see you put the berries back in.
Approx. how many cups of berries will yield 3.5 cups of juice?
I get them when they are purple to black they look red? are they considered ready
Ours don't get much darker than that before they all fall off the stems. As long as they are a deep plum color, I consider them ready. They don't really get fully black like some varieties. I think the camera lighting made them look lighter, too. They looked darker in person. :-)
@@FlannelAcres thanks
@Katherine Squire I have seen videos and pictures of that variety, and they are beautiful. I wonder if the flavor is much different. Thanks for sharing! :-)
Bet the left over berry pulp be good with granola bars.
Can I use honey instead of sugar for a healthier recipe?
Yes, absolutely
Thanks for the great recipe and easy to follow. ♥️. I did make this recipe to the tee exactly but I only got 3 and a half pints. Do you know why that would be ?
Isn’t this a Jelly as you strained out the fruit bits?
I suppose it could be called a jelly. I think I call it jam because it isn't translucent or bouncy like clear jellies tend to be. The texture is more like a jam.
I thought you used all the berries for jam
What about the seeds? Very hard to remove with so little fruity flesh
Isn't this jelly? Since you don't keep the pulp
Isn't that jelly not jam ?
This not jam, jam has fruit in it. This recipe is for jelly.
Can’t you just leave the berries in like other jams? Why strain the berries out??
I think you may be able to leave them in. Some people have commented about toxicity of the seeds, but I really don't know about that.
The pulp is toxic but not to birds....makes as much sense as Covid-19.
@@FlannelAcres Once the berries are cooked they are bot toxic.It's only if you eat them raw.
@@lorikepple3324 According to River Hills Harvest in Missouri, the largest elderberry growers in the States, the native American varieties are not toxic when eaten raw. You can also buy dried elderberries from them so you can make jam or syrup any time of the year.
@@allglad Birds and humans have different biology. It's just like how chocolate is toxic for dogs but not for humans.
This seems to be a recipe for jelly, not jam.
You made jelly, not jam. I want to leave everything in if the seeds are ok to eat.
It may be made just like the jelly though once you've had it you'll know why we call it jam 🥰
The seeds are poisonous, don't do this
@@em-yz6rl I have eaten lots of whole elderberries. People will tell you appleseeds are poisonous too, but I often eat the core.
One could always strain out the seeds and make jelly if one were worried about it.
Technically, you made jelly, not jam. But it looks good. One easy way to get the berries off is to freeze them. Frozen they shake off with no mess.
Lots of sugar😬
I remember eating them when I was a kid. The neighbor had a bush by the ally . The birds and us kids would eat them .
😊