VIDEO: Make elderberry jam yourself

You cannot cook elderberry jam every summer

• Elderberry trees bear their small fruits on branched umbels. For the jam cut off these umbels and then pick the small berries
• In dry summers the trees often produce only a few elderberries, so you have to collect many umbels in order to be able to cook elderberry jam.
• They are abundant in humid summers, but there is then the risk that the umbels and berries are extremely lice and therefore cannot be used.
• But if you manage to find and harvest enough elderberries without meat allowance, then nothing stands in the way of the production of elderberry jam.

Making jam yourself is always a sense of achievement

1. Pick the berries from the small twigs, wash them, and leave that water drain.


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2. Cook the elderberry jam from 1 kg of elderberries and 1 kg of preserving sugar, or, if you prefer it less sweet, with the corresponding amount of preserving sugar 1: 2 or 1: 3.
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3. Enter the juice and the grated zest of an untreated lemon with it.
4. Bring everything to the boil and let it cook for four minutes.
5. Stir four tablespoons of currant liqueur into the elderberry jam and pour it into previously heated jars with screw caps.
6. Tighten the lids well, place the jars on the lids and let the jam cool.

Elderberry jam with apples or pears

If you want to make a particularly good elderberry jam yourself, you can refine it with apples or pears.

• Mix the elderberries with the chopped apple or pear pieces with the lemon juice and with a little sugar (possibly also with a dash of fruit schnapps) and leave the mixture overnight stand.
• The next day you cook the elderberry jam with the preserving sugar, add the liqueur and fill everything into glasses.