Elderberry Jam - jam recipes (elderberry recipes)
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- Опубліковано 12 вер 2024
- Elderberry Jam - jam recipes (elderberry recipes)
Recipe for about 3 jars / about 900g
(150kcal/100g)
Ingredients:
30x elderberry twigs (700g)
1 cup sugar (300g)
1x lemon (150g)
50ml water (50g)
3 tsp pectin pure, powder (7g)
Preparation method:
- First wash the elderberry twigs carefully.
- Remove the berries from the stems with a fork and put them in a pan.
- Pick out all of the unripe berries and the stems with the help of a spoon.
- Cut the lemon in half and press out the juice, add the juice to the berries.
- Add the sugar and the water to the berries.
- Boil up all together on high heat, lower the heat and boil for 30 mins.
- Remove 2-3 ladle full of liquid and put them in a cup, add the pectin powder and mix it with a hand-held blender for about 30 secs.
- Put the mixed liquid back to the rest of the liquid and stir.
- Boil up the jam on high heat for about a minute.
- Sterilize the clean jars and lids with boiling water.
- Fill the very hot jam in the empty jars and close them immediately.
- Let the full and hot jars cool down in a kitchen towel.
Notice:
Elderberry jam gelatinizes sometimes not properly, so don’t be disappointed if it is not as firm as you expected.
Elderberry jam tastes best on buttered fresh bread on a Sunday morning, it can also be used in various desserts.
Preparation time: 30min
Cooking time: 30min
Start to Finish: 1h 10min
Shelf life:
The jam can be kept unopened and uncooled for minimum 1 year.
Open jars can be kept in the fridge for about 3-4 weeks.
Pectin I recommand, pure fruit pectin for jelly:
America / Canada: amzn.to/2NS1SZq
United Kingdom: amzn.to/2CjYcyl
My mixer - SWISS MADE
Never failed me for over 10 years:
America / Canada: amzn.to/2Q5ZsYF
United Kingdom: amzn.to/2MPvAlb
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#Elderberryjam #Elderberry #cooksiwss
Tags:
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My favourite jam.... Jimin can have this jam.
Thank you for this recipie. This is easy and straight forward. My 96 year old Friend Ella, used to make Elderberry Wine, Jam and Juice! I reserched about the Elderberries and found out how valuable this fruit is. I forage for it in my neighbourhood and get plenty of stalks full of Berries. Thanks once again for this video. God Bless!
Thank you too :) nice too hear, they are ready in my garden too right now 😊👍🏻
Thanks for this! I've just pruned my elder today so will go get some pectin and try this tonight!
@Lora Timmins
Thank you :) Have fun making this jam, you can also make it without pectin but it will be rather runny :)
Thank you for sharing! Great video! Easy to follow. One question: I thought you had to only use the juice and not the entire berry. Have you had it the other way. And how does it taste with the skin? Thank you 😊
Hey M Hardison
Yes you can also make a jelly with only the juice: ua-cam.com/video/u9t4pJUCSjo/v-deo.html
I like it both ways, the berries habe a nice chrunchy consistency, i would definitely try it :)
Cookswiss
Great video thanks for sharing. But I found the music horrible
Thx, and thanks for the feedback about the music too 👍🏻😅
If you cover it with water, all the unwanted berries and twigs will float so it will be easier to get out by sieving xx
Good idea 👍🏻 thx i will try it 😊👋
Thank you kindly for this recipe!
No problem 😊
Hi, thanks for this video! I love elderberry pie and am wanting to try making elderberry jam! I am not familiar with working in grams though and am wondering if you know how many cups of prepared (stemless) elderberries would be needed for this recipe?
Hi 👋
I think it would be around two cups of stemless elderberries for this recipe :)
Cookswiss
I wish you weighed the berries after the stems so I knew how much to use with the berries I have already destemmed..
Hey 👋
I agree, that would be nice to know :/
But for this jam i would not worrie too much, a bit more or lees won’t matter much 😅
Cookswiss
How do you tell the difference between danewort and elderberry???
Hey 👋
Good question :)
I will give you a non botanical advice, because i am no expert 😉
Danewort is more like a one year plant which almost disappears in the winter. Elderberry is more like a tree, at least when older.
Danewort has berries which look upwards towards the sky in the middle of the plant. Elderberries hang from the tree like cherries and look towards the bottom.
They are both usually next to the path and therefore easily confused.
I hope this helps :)
Cookswiss
also you should dry off the Rim and dry the lid ( another good trick to do ) before placing the top on the jar ( do you boil it now in a steam Bath ? or is this all you dooo
Same here, drying is not necessary.
This method is without boiling after (sterilization), it worked fine for me and my grandmother too ;)
Just make sure the jars are very clean and everything is boiling hot when you fill it in.
Haha good ole' Patty J; I appreciate you
Leaving the skin on the berries in the jam? Very brave!
@Fluffy-Waffles
Why should that be brave?
Cookswiss
@@cookswiss2024 I thought the cyanide that builds up in elderberries is retained in the skin of the berries. Hence why some recipes state you press the juice through a sieve after the first stage of boiling before adding the sugar and pectin. I could be wrong as I think there are a few different species of the plant. Also hoping I've not been misinformed or I've been pointlessly adding an extra step to the process for years!
@Fluffy-Waffles
I don’t think its wrong to press the jam through a sieve to get rid of the skins, we in Switzerland call the end product elderberry jelly.
My elderberry jelly recipe:
ua-cam.com/video/u9t4pJUCSjo/v-deo.html
About the cyanide, as far as i and Wikipedia knows is the cyanide in all parts of the plant.
Usually this substances are concentrated in leafs, rind and seeds, much less is in the berries / skin. The most important process is to cook the berries enough, this will reduce the contents of cyanide a lot.
However i think it’s better to be careful with those wild plants, they are not as harmless as many think.
I eat this jam since many years but only occasionally and i still love it 😍.
Take care
Cookswiss
if your going to be that sloppy , you should add your jars in a bath ( as the water warms up while the jars are in it ) ( than use a funnel on the jar ( so you wont make a mess ) than , wipe off the access so the lid will have something to grab on tooo ( sloppy isnt good )
Hey Patty J
That’s true its better if you drown the jars completely in hot water or heat them up in it.
Then they will be sterile.
My way is the faster a bit more risky way, worked fine for me so far, just clean the jars very well before.
Cookswiss
you no ( after you put the boiling water on the jars ( they should be dryed first ( before you put the jam in them ( this way there will be no water left in the jar ( before you place the jam in
@Patty J
It is very important that the jars are as hot as possible! Only then they will be sterile, if you wait until dry the jars will be cold and possibly contaminated again.
Drying with a cloth is also no option because the cloth might not be sterile.
The little water in the jam is no problem at all, the jam contains water anyway :)
Never had any issues with this method :))
Kind regards
Cookswiss
stinking Hillbilly music ( darn , drive to Tennessee
😂
oh oh it only made 2 1/2 jars ?? wow , thats not very much
Patty J
You can make more if you like, just double the quantities :)
cant believe they even put this up ( no directions just caution , and Danger ( dont do it PUdgy
Oh you are back, same time as last year and still the same poetry 🤨
@@cookswiss2024 still waiting for PattyJ tutorial master class vid..lol.
😂