Elderberry jam or jelly

Ingredients for 4 servings:

• 1,000 g elderberries, fresh
• 250 ml water
• 500 g gelling sugar
• 1 lemon(s), untreated
• 1 cinnamon stick(s)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

from fresh berries

Wash the freshly picked elderberries and separate the largest stems. This is best done with a fork. Small twigs are fine; they will be sieved out later. Briefly bring the elderberries and water to a boil. Then, while the berries are still warm, place them in a linen cloth, preferably one at a time, to press out the juice. This way, no twigs fall into the juice. Boil the resulting juice together with the gelling sugar, lemon juice, and a little grated lemon zest for another 3-5 minutes. If desired, you can add a little cinnamon to the pot at this point, or you can place the stalks directly into the jar afterward. After boiling, immediately fill the prepared jars and seal. Tip: Apples also go very well with elderberry jam. This is also a good idea, as they ripen at the same time. Simply add small pieces of apple to the pot with the gelling sugar. If you like the berries in the jam, you can of course skip the squeezing with the linen cloth. When cooked, i.e., at temperatures above 80°C, the berries and twigs lose their toxins, making them safe to eat. I also recommend wearing older clothing when preparing them. Elderberry stains are stubborn.