September 30, 2017

The beginning of fall totally snuck up on me. I had so many recipes on my bucket list. Suddenly all the fruits and veggies I was waiting for are ripe and I have no time at all to whip them up into preserved deliciousness.
So quickly before the elderberry time is completely over for this year let’s turn them into jam so we can enjoy their unique flavour for a little while longer.


  • 600g black berries
  • 400g elderberries
  • pinch cardamom
  • 1 stick cinnamon
  • 500g canning sugar [1:2]

_ pluck elderberries from the stems [easiest if you use a fork]
_ remove green or rotten fruit
_ combine berries in a large pot

_ use a hand blender to puree the berries [no need to make this too creamy]
_ mix in canning sugar

_ add cardamom and cinnamon
_ 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 [continue boiling until it does]
_ remove cinnamon stick
_ spoon into sterilised jars and close them immediately

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