Best 3 Elderberry Jam From Dried Elderberries Recipes

ELDERBERRY JAM RECIPE WITH FRESH STRAWBERRIES

Steps:

• 1. Add the water and elderberries to a medium pot and bring to a boil.
• 2. Reduce heat and simmer until liquid is reduced by half - this should take around 45 minutes.
• 3. Strain out the elderberries. If you doubled your ingredients to make both elderberry syrup and jam, divide your liquid in half by pouring 1 cup into a jar and one cup back into the pot. If you're just making jam, strain out the elderberries and pour the liquid back into the pot. Below are separate instructions for making just jam, or making jam and elderberry syrup.

ELDERBERRY JAM

Steps:

• With a fork, pick elderberries off their stems. You can freeze them beforehand to make this easier.
• Place the elderberries, lemon juice, apple juice concentrate, and sugar in a medium pot and bring to a boil over medium heat until the elderberries are mostly popped.
• Add the pectin, stir well, and continue to boil for another 5 mins.
• Do a gel test: drop a bit of jam on a cold plate. If it gels, it's ready. Otherwise continue boiling it or adding a bit more pectin.
• Fill in sterilized jars, leaving about 1/4 inch to the top of the jar. Put lids on and process as desired, such as pressure canning or water bath canning.

SURE.JELL ELDERBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in lemon juice.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)