Y’all I made this elderberry jam the other day because I needed SOMETHING to get rid of a lot of elderberries fast. If you have ever grown an elderberry bush you know that it produces a TON of berries. But let’s get straight to the recipe because I hate blogs that make you read a novel about the history of elderberries before just giving the recipe!
- 1000g Elderberries
- 1000g Sugar
- 2 Tbs Lemon Juice
- 200ml of Water
- 1 Tsp Cinnamon
Elderberry Jam Instructions (makes about 2 pint mason jars)
- Clear all elderberries from sticks and green berries
This is important because everything that is in the pot will end up in the jam
- Add all three ingredients to a pot stir well
- Turn heat to medium until all sugar is dissolved
- Use an immersion blender or masher to break up the berries
This step is optional but I feel it adds for a better consistency
- Turn the heat up to high and boil the mixture
- Stir the mixture frequently to prevent sticking. Use a candy thermometer and bring the mixture to 224f degrees
This temperature may vary if you are at a different altitude. It is what is considered a “gelling” state.
- Canning the Jam
I followed normal water bath canning procedures for this jam as common in the USA. I boiled the empty jars, then ladled the jam with 1/4 inch headspace. I processed for 15mins in a water bath. (In other countries, they do not water bath can preserves and instead just put the tops on the hot jars and they “pop” and preserve just fine)
I created this recipe using a basic elderberry jam recipe and making it my own. Most recipes do not call for smashing or blending the berries but I did this to enhance the texture a bit. I was worried about creating a jam over a jelly because elderberries definitely have seeds but I found it to be no different than a strawberry jam in my opinion. I also added the cinnamon because I feel like it gives a “warmth” to the jam and compliments the flavor of the berries.
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