Elderberry Jam Pure

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	5 mins
Total Time	1 hr 5 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

800 g elderberries, plucked, sorted and washed
200 ml water
500 g preservin suar, 2: 1
1 packet citric acid

Instructions

Put the elderberries with the water in a large, tall saucepan and bring to the boil once. Pull the pot on its side and mash the berries well with a potato masher. Then spread the mixture through a kitchen sieve with a spoon. Put the remaining seeds / skin mass into the kitchen sieve again and squeeze out well with a bowl that just fits into the sieve. Let the resulting juice cool completely. Add the sugar and citric acid and bring to the boil while stirring constantly with the whisk. Attention boils high, hence the high pot. As soon as it boils, continue to boil for 4 minutes or as indicated on the preserving sugar packet, bubbly while stirring. Then do a gelling test: Put a teaspoon of the mixture on a plate. It should quickly become more solid there. If this is not the case, cook a little more. Then fill the jam up to the brim in freshly boiled jars and close immediately. Makes about 1 kg of jam.
Pure elderberry flavor - delicious on fresh bread!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.