John Myers
Black Cherry and Elderberry Jam
The perfect black cherry and elderberry jam recipe with a picture and simple step-by-step instructions.
- 800 g Black cherries, pitted
- 200 g Elderberries
- 100 ml Apple juice
- 3 Msp Vanilla, dried and ground
- 3 tbsp Pickled sour cherries
- 550 g Preserving sugar 2: 1
- First of all, I kept TK elderberries from the last harvest especially for this jam.
- Stone the black cherries and put them together with the thawed elderberries and apple juice in a bowl and puree to taste, then fold in the preserving sugar and vanilla and let it steep for a few hours.
- Cut the pickled sour cherries very small and then add to the mixture
- Bring the mixture to a boil in a suitable saucepan and let it cook for about 4 minutes while stirring, then make the gelling test, if necessary add a little lemon juice and let it boil a little more until the gelling test succeeds.
- Skim off any foam that appears and then fill the jam into prepared twist-off jars, then put the lid on and let it cool.
- In the past, after filling and closing the jars, you always turned the jars upside down to create a vacuum so that the jars were also tight, this is no longer recommended because today’s lids are covered with a plastic coating and this, if you Turn the glasses over and come into contact with the hot filling material and it cannot be ruled out that the ingredients will then detach from the coating and migrate into the delicious jam ….. I haven’t been doing this for years and I’ve never felt a jam get moldy become.
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