- The elderberries are boiled softly with a little water and then pressed through a sieve or the brisk lotte.
- Weigh 1 kg of elder pulp, mix with the preserving sugar and spices and rum to taste. Bring to the boil while stirring and simmer for about 4 minutes.
- The jam is poured into clean jars while it is still hot.
- If you like the consistency a bit firmer, you can also cook a grated apple.