Homemade Elderberry Jam
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.
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In this video, I am showing you how easy it is to make delicious and healthy elderberry jam. Learn how to pick the elderberries off the stems and what ingre.
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Place the elderberries in the pan on medium to low fire and cook until the sugar has completely melted. Simmer and cook gently for 10-15 minutes with no lid on. Stir occasionally using a wooden or silicone spoon/spatula. Remove with a clean spoon the foam if any is forming.
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Before you start making elderberry jam, it's essential to gather all the necessary ingredients and equipment. You will need fresh elderberries, sugar, lemon juice, and pectin. Additionally, you will need a large pot, a wooden spoon, glass jars, and lids for storing the jam. Make sure to wash and sterilize the jars and lids before using them.
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2. Remove the berries from their stems with a fork and wash thoroughly to remove any bits of leaf and stalk. 3. Place the elderberries in a heavy-based pan and gently crush with a potato masher, just enough to release some of the juices. 4. Add the sugar and lemon juice to the pan and leave to simmer on a low heat.
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Step 2: Juice the berries. In a large saucepan over medium heat, warm berries (with stems removed) and crush them thoroughly. Stir occasionally until the juice and berries reach a boil. Then reduce heat and simmer for 15 minutes. Place a fine mesh strainer over a large bowl.
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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.
The Pea and Me Elderberry Jam
Bring 2-3 inches of water to a boil in the steam canner. Pre-temping the water in preparation for placing the hot packed jars directly onto the steam canner rack. Steam canning elderberry jam is really a simple matter of making the jam, hot pack the jam into sterilized hot jars leaving ¼ inch headspace.
Homemade Elderberry Jam
Instructions. Remove elderberries from stalks (use a fork) then rinse in cold water. Put elderberries in a bowl with the sugar and stir. Leave overnight to macerate. Pour the elderberry mixture into a deep sided pan and add lemon juice and bring to boil for about 15 minutes till setting point 105C is reached.
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While the pectin is dissolving, Heat the juice, sugar, and lemon juice in a pan. Add the pectin once it's dissolved and stir well. Bring the juice to a rapid boil and leave it there until the setting point is reached. This will take about 15-30 minutes of boiling and you should keep a close eye on it, stirring.
The Pea and Me Elderberry Jam
Directions: Step 1: Place the elderberries in a large pot with 4 cups of water. Bring to a boil then simmer for at least 30 minutes, sometimes I let it simmer for up to an hour. I use a spoon and mash the elderberries to help release their juices into the water to create an elderberry juice. Step 2: Let the juice cool a bit then strain the.
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Making Elderberry Jelly. If canning, prepare a water bath canner, jars and lids before beginning. To make elderberry jelly, place 3 cups of elderberry juice into a pot and add the lemon juice and powdered pectin. Do not add sugar yet. Adding the sugar early will prevent your jelly from setting.
Homemade Elderberry Jam
Fill your water bath canning pot to a boil. You can do this while your jam is still simmering. 3. Once the water is boiling, or close to boiling, fill your 8-ounce jars with jam. Leave ¼ inch headspace. Using either a small spatula or a butter knife, run it along the outer walls of the jar to remove any air bubbles. 4.
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This elderberry jam recipe requires three cups of prepared juice. If you don't have enough, you can add up to 1/2 a cup of water. Place the juice into the saucepan and add the lemon juice, pectin and butter. Bring the mixture to a full rolling boil (one that doesn't stop bubbling when you stir it), stirring constantly.
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Add all the ingredients to the pot and bring it up to a rapid boil. Boil the mixture hard until it reaches its set point, which is about 224 degrees F. Make sure you have a nice deep pot for cooking the jam, as it foams up a lot and it'll overflow if you've filled the pot more than 1/3 to 1/2 way at the beginning.
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Step-by-step instructions. Step 1 - sterilizing the jars. Place the washed jars into the oven and heat the oven to 350F/175C. Let the jars sit in the hot oven for about 20 minutes. Do this first, so that by the time the jam is ready your jars are ready, too! Step 2 - preparing the fruit.
