Elderberry-apple jam with walnuts

Ingredients for 1 servings:

• 1 kg elderberries
• 350 g apples, quantity may vary
• 1 stalk(s) cinnamon
• 500 g gelling sugar, 2:1
• 1 handful of walnuts, roughly chopped
• 1 lemon(s), squeezed juice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Strip the elderberries from the clusters with a fork, avoiding the stems if possible, as the juice will not taste as good. Bring the berries to a boil with a little water and simmer until soft. Then place them in a sieve and collect the juice overnight. If you have a steam juicer, use that, of course. The next day, combine the juice with the diced apples (peeled and cored) and weigh it; the total should be 1 kg. The 350 g of apples in the list of ingredients is only a guideline; use more or less depending on the amount of juice obtained. Pour the elderberry and apple mixture into a large saucepan, add the gelling sugar and cinnamon stick. Boil gently for 4-6 minutes. One minute before the end of the cooking time, add the lemon juice and the walnuts. The nuts should be freshly cracked; I toast them first, which makes them particularly aromatic. Depending on the size of the jar, you will get four larger or six smaller jars. The apples can also be replaced with pears, but only use 900 g of the fruit mixture, as pears don’t gel as well. We like both versions very much.