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.
APPLE CINNAMON ELDERBERRY JAM
_ 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