Elderberry – Plum Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg elderberries
- 300 g plums (plums), pitted
- 1 vanilla pod (s)
- 0.5 teaspoon ½ cinnamon
- 3 tablespoon rum
- 1 packet preserving sugar, 2:
Print Recipe
Pin Recipe Instructions
- Pluck the elderberries from the stems and cook with a little water for 10 minutes. Then press everything through a fine sieve so that only the elderberry juice remains. Put the juice and the pitted plums in a blender or purée briefly with the hand blender so that pieces of the plums can still be seen. Pour into a large saucepan (foams up when boiling), add cinnamon, scrape out the vanilla pod and add the pulp, add the corresponding amount of preserving sugar and cook for 4 minutes. Finally stir in the rum. Fill into clean jam jars, screw on and let stand upside down for 1/2 hour.
- Note: Elderberries contain sambunigrin, which can cause diarrhea and vomiting. This substance is destroyed during cooking. Therefore it is essential to adhere to the cooking time!
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