![]() ![]() Bring the mixture to a full rolling boil (one that doesn't stop bubbling when you stir it), stirring constantly. ![]() Place the juice into the saucepan and add the lemon juice, pectin and butter. If you don't have enough, you can add up to 1/2 a cup of water. This elderberry jam recipe requires three cups of prepared juice. While the juice is dripping, wash the saucepan as you will need it again to make the jam. Allow the mixture to drip until the dripping stops and then gently press the cloth to get the rest of the juice. Tie the ends of the cheesecloth together and hang it up so that the juice drips into the bowl. Line the bowl with the cheesecloth (ends of the cheesecloth should be sticking outside the bowl) and pour the elderberry mixture into the bowl. Your goal is to crush the fruit but not the toxic seeds. Bring to a boil and then simmer uncovered for 15 minutes.Īt the end of your cooking time, scoop out small batches of the mixture and crush them gently with the potato masher or fruit crusher before returning them to the pot. Remove all the stems from your elderberries and wash them well and then place the berries in your saucepan, just covering them with water. Follow the instructions that come with your lids carefully. Prepare the Lidsĭepending on the type of lid you purchase (the two main brands are Ball and Kerr), you will need to either heat your lids in water until the water reaches 180 degrees, or pour boiling water over your lids and keep them in the hot water until you are ready to can your jam. You'll dump the water out right before you fill them. Then fill your jars with boiling water to keep the jars hot until you are ready to fill them. While the water is heating on the stove, wash your jars and lids with hot soapy water and rinse well. Put the canner on your stove and fill it half-way with water. You will also need a water bath canner along with canning jars and new lids and rims, a large, eight-quart saucepan, a potato masher or fruit crusher, cheesecloth and a large bowl. 6 quarts of fully ripe (black) elderberries.Here's what you need to make elderberry jam: The seeds of theĮlderberries contain toxins, but the fruit of the elderberry makes aįor this elderberry jam recipe you will need to pick six quarts of fully ripe elderberries. Cook your elderberries first before eating them.
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