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
Print Recipe
Pin Recipe 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!
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