How To Make Apple and Elderberry Jam

Homemade Jam Recipes

Ingredients: Apple and Elderberry Jam Recipe

Photo of Cider Apples2 lb / 1,000 grams of elderberries
2 lb / 1,000 grams of apples (cooking or eating apples, or a mixture of both)
2 lb / 1,000 grams of white sugar
10 fl oz / 300 ml of tap water
2 lemons

Method - What To Do

If using sharp cooking apples, you may like to consider adding a little more sugar, so that your jam isn't too tart for your liking, particularly if you have a sweet tooth.

Photo of ElderberriesPlace the elderberries and the water into a large, deep saucepan and slowly start to warm the pan up. Roughly chop all of the apples into chunks (including the cores) and add these into the warming pan, together with half of the white sugar. Mix this all thoroughly, so that the sugar has dissolved before the mixture boils.

Simmer the apple and elderberry mixture for 20 to 30 minutes, or until the apples have become soft and are beginning to turn into pulp. Remove the pan from the heat and rub all of the mixture through a fine sieve, collecting the pureed pulp. Return all of this fruity pulp to the saucepan and add the remainder of the white sugar, as well as the juice and grated rind of the lemon.

Boil this mixture steadily for a further 15 minutes or until you feel that it has reached its setting point. This can be tested by dribbling a little of the apple and elberberry jam onto a cold saucer (from a fridge or a freezer), and if it sets within a minute, it is a good indication that your jam is ready to place into jars. If it remains too runny, then simmer a little longer and carry out this test once more.

Leave the jam to cool down for a few minutes and then ladle into the glass jars (sterilised just before), covering the surface of each with a waxed disc (faced downwards). Tightly screw the tops onto the jars and then leave to set, ready to spread on some toast the following morning.

Apple and Elderberry Jam Recipe - More Jam Recipes.