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Elderberry-plum jam

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Ingredients for 1 servings:

  • 1 kg elderberries
  • 500 g plum(s) (prunes)
  • 1 pack of gelling sugar, 3:1
  • 1 tbsp ascorbic acid (or 2 tbsp lemon juice)
  • 6 tbsp schnapps, plum schnapps

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Mix the elderberry, plums, gelling sugar, and ascorbic acid and let it stand for a few hours, preferably overnight, then bring to a boil and simmer for a few minutes, puree, strain through a sieve, bring to a boil again, and finally add the schnapps and pour into well-cleaned glasses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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