Elderberry jam

Ingredients for 1 servings:

• 400 g apples, sour
• 600 g elderberries, ripe
• 500 g gelling sugar, 2:1
• 5 tbsp Calvados
• 3 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with Calvados

Peel and core the apples, and grate them. Place them in a large saucepan with the lemon juice (the pan should be no more than half full with fruit mixture). Wash and drain the elderberries, mix them with the sugar, and add them to the pan. Add the Calvados and cook the mixture according to the instructions on the gelling sugar package. After cooking, skim off the skims and fill jam jars (enough for about 5 jars). Briefly turn the lidded jars upside down immediately after filling them – this creates a vacuum that helps the jam keep. Tip: Before sealing the jars, I place a small piece of cling film soaked in Calvados on the surface of the jam. Then I seal the jar tightly.