Separate the elderberries neatly from the stems, sort out unripe fruits. Mix with the sugar in a saucepan and let stand overnight. The fruits then draw water.
The next day, finely grate a tonka bean and add to the elderberry with the salt. Bring everything to a boil.
Add the preserving sugar and bring to the boil again.
Put immediately into twist-off jars, seal them. Let cool upside down.
This compote is very suitable as a pancake filling, for desserts, for quark dishes
Note:
When processing elderberries, it is important to ensure that all unripe berries are sorted out and that the stalks are carefully removed. Ripe berries are deep black and shiny.
Unripe berries, the umbellate stalks and the kernels contain sambunigrin, which can cause nausea and diarrhea. When heated to at least 80 degrees, this ingredient becomes harmless.
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