John Myers
Elderberry Jam
The perfect elderberry jam recipe with a picture and simple step-by-step instructions.
Cooking utensils
- 1,2 kg Pears, “Williams”
- 770 ml Apple juice naturally cloudy
- 330 ml Elderflower syrup
- 330 ml Pear liqueur
- 1 kg Preserving sugar 2: 1
- 10 g Citric acid
- Pasta sieve, 2 large pots, 1 hair sieve,
- Potato masher, gauze bag, wooden spoon, 1 small sieve,
- Twist-Off glasses, 1 towel or kitchen towel
- Strip the picked elderberries from the umbels, wash and drain in a noodle sieve.
- Cut the pear liqueur, the peeled and pitted pears into small cubes and simmer for about 15 minutes in a medium-sized saucepan over the medium heat of the stove, stirring constantly. Let cool for about 10 minutes and then puree the pears with the blender. Set aside for now.
- Put the drained elderberries in a 5 liter saucepan, add the apple juice and the elderflower syrup and simmer for about 20 minutes over the medium heat of the stove, stirring constantly. Then mash the berries with a potato masher so that the juice comes out of the berries. Add the pear puree that was set aside to the mashed berries and mix the two types of fruit together.
- Spread the elderberry juice obtained in this way through a very fine hair sieve into a saucepan. Put the waste or the mash in a gauze bag and squeeze the mash well in order to use the remaining juice that is still in the mash. In total it was 2.2 liters of juice.
- Pour this juice back into a very large saucepan, and add the 2 packets of 500 g jam sugar, 10 g citric acid and bring the whole thing to a boil over a very high heat, stirring constantly, and simmer for at least 4 minutes. Carefully skim off the rising foam with a small sieve.
- Place the prepared twist-off jars on a towel (so that the jars do not burst) fill the jam up to the rim, close the jars immediately and place them upside down or on the lid for 5 minutes.
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