November 19, 2017

The last weeks have been crazy. No time to cook or write any posts. I miss my knifes and pots. I made this jam already weeks back but didn’t get around to posting it.
By the time this gets online most of the small jam pots I gave away have probably already been eaten.

Elderberries are really great for making jam. Even though I like some berry texture in my jams it’s also nice to have some junk-free ones in store. If you want to make a complete jelly out of this you can supplement the apple sauce with apple jam [also saves you some time in preparation].

If you are looking to give the jams as Christmas presents you might want to consider adding a pinch of clove, nutmeg and vanilla to pimp the winter spirit.


  • 500ml elderberry juice [from about 700g berries]
  • 500g apple sauce [from about 5 medium apples]
  • ½ lemon [juice]
  • 1 tablespoon cinnamon
  • 500g canning sugar [1:2]

_ place elderberries with a little water into a pot and heat until berries get soft

_ press though a fine meshed sieve to end up with elderberry juice

_ peel and core apples

_ cut into thin slices, add a little water and heat in a pot until apples are soft

_ use a hand blender to puree

[you can also use store bought elderberry juice and un-spiced apple sauce]

_ combine elderberry juice, apple sauce, lemon juice and cinnamon in a large pot

_ mix in canning sugar

_ heat slowly [stir regularly]

_ bring to a roaring boil [for min 3 minutes]

_ spoon a little bit onto a cold plate and test if it turns into jelly [keep on boiling until it does]

_ remove cinnamon stick

_ spoon into sterilised jars and close them immediately

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