elderberry jam recipe
The Best elderberry jam recipe
What really sold me on this recipe, though, were the health benefits. Elderberries are packed with antioxidants and vitamin C, which is always a win, especially during cold and flu season. I started making this jam when my oldest was little, and now it’s a staple in our pantry. It’s one of those things that feels like a treat but is actually good for you, which is the best kind of recipe in my book. Plus, it’s a great way to use up fresh elderberries if you’re lucky enough to have a bush nearby, or frozen ones if you’re not. Either way, it’s a small batch that doesn’t take much effort but makes a big impact.
Homemade Elderberry Jam
A rich and flavorful jam made from fresh elderberries, perfect for spreading on toast or pairing with cheese. This recipe balances sweetness and tartness for a delightful homemade preserve.
🥘Ingredients
- 4 cups fresh elderberries (stemmed and rinsed)
- 2 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground cloves (optional)
- 4 half-pint canning jars with lids and rings
- Boiling water (for sterilization)
👨🍳Directions
-
1
Prepare the elderberries by removing stems and rinsing thoroughly under cold water. Discard any unripe or damaged berries. -
2
In a large pot or Dutch oven, combine the elderberries, sugar, lemon juice, lemon zest, and spices (if using). Stir well to mix. -
3
Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Once boiling, reduce heat to medium-low and simmer for 30-35 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. -
4
While the jam cooks, sterilize the canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use. -
5
Once the jam has thickened, remove from heat and let it cool slightly. For a smoother texture, strain the jam through a fine-mesh strainer or cheesecloth to remove seeds and skins (optional). -
6
Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, place the lids on top, and screw on the rings until fingertip-tight. -
7
Process the jars in a water bath canner for 10 minutes to seal. Remove the jars and let them cool completely on a towel-lined countertop. Check seals after 24 hours. -
8
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 3 weeks.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Fine-mesh strainer or cheesecloth
- Canning jars with lids and rings
- Water bath canner or large stockpot
- Jar lifter or tongs
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Elderberry Jam Works
❓ Frequently Asked Questions About Elderberry Jam
1. Can I use frozen elderberries instead of fresh ones for the jam?
Yes, you can use frozen elderberries for the jam. There’s no need to thaw them first—just measure them while still frozen and proceed with the recipe as usual. Frozen elderberries may release more liquid during cooking, so you might need to simmer the mixture a little longer to reach the desired consistency.
2. How do I know when the elderberry jam has reached the right thickness?
The jam is ready when it thickens enough to coat the back of a spoon or when it reaches the gel point (around 220°F/105°C on a candy thermometer). You can also perform a plate test: place a small amount of jam on a chilled plate, let it sit for a minute, then push it with your finger. If it wrinkles slightly, it’s done.
3. Do I need to remove all the stems and seeds from the elderberries?
It’s best to remove as many stems as possible, as they can be bitter and affect the texture. However, you don’t need to remove every tiny seed—most will soften during cooking. For a smoother jam, you can strain the cooked mixture through a fine-mesh sieve before adding sugar.
4. How long does homemade elderberry jam last, and how should I store it?
Properly canned and sealed elderberry jam can last up to 1 year in a cool, dark pantry. Once opened, store it in the refrigerator for up to 3 months. For longer storage, you can freeze the jam in airtight containers for up to 6 months.
5. Can I reduce the sugar in the elderberry jam recipe?
You can reduce the sugar slightly, but keep in mind that sugar acts as a preservative and helps with the jam’s texture and shelf life. If you use less sugar, consider adding a natural pectin source (like lemon juice or commercial pectin) to ensure proper thickening. Alternatively, store the low-sugar jam in the refrigerator or freezer to extend its freshness.
