Elderberry Jam Recipe
Ingredients:
½ cup dried elderberries
¾ cup cold water
1 cup lemon juice
Additional ½ cup water
1 tablespoon powdered pectin
1¼ cup honey (may substitute sugar, but reduce
to 1 cup and increase additional water to ¾ cup)
Measure the ½ cup dried elderberries into a
small glass bowl or two-cup glass measuring cup.
Add the ¾ cup cold water to the dried berries.
Cover and refrigerate overnight (or eight to twelve
hours) to rehydrate berries, Alternatively, if you
are short on time, you may bring the water and
berries to a low boil and then simmer for 10 to 15
minutes. Time permitting, rehydration is slightly
better with the overnight cold-soak method, but
either method will work.
Pour the rehydrated elderberries and any
remaining juice/water into a medium saucepan.
Add the lemon juice and additional ½ cup water,
stir to combine, then bring to a boil.
Remove from heat and carefully transfer the
mixture into a blender or food processor. Keeping
your hand on the lid of the blender, blend the
berry mixture until a smooth, uniform consistency
is reached (usually in just a few minutes).
Return the blended mixture to the pan. Sprinkle
the powdered pectin over the berry mixture. Let
rehydrate for one minute and stir to incorporate.
Stir constantly while heating and bring the mix
to a full rolling boil that cannot be stirred down.
Turn off the heat. Add the honey (or sugar). Stir to
combine.
Heat, stir and return the entire mixture to a
rolling boil. Continue to boil for one minute, then
remove from heat. Skim foam if necessary.
Pour the hot jam into jars. Cap and let cool for
several hours. Refrigerator jam must be stored
in the refrigerator, even before use, and is not
considered shelf-stable at room temperature, as it
is not a canned product.
Yields three 8-ounce jars of jam.
As an additional bonus, elderberry fruit
contains many antioxidants that may play
a major role in fi ghting and preventing the
growth of cancer cells.
If you suffer from allergies, a process that
creates an excessive reaction of the immune
system and infl ammation, elderberry’s ability
to boost the immune system and calm
infl ammation can help provide users with
natural allergy relief.
Often elderberry is used as an antioxidant,
and some believe it can lower cholesterol
and even improve heart health. While raw
elderberries are mildly poisonous, they can be
made into a variety of supplements such as
syrup, lozenges, teas, wines and capsules.
“Our three children have a daily regime
for taking our elderberry products and we
have successfully managed to stave off many
seasonal illnesses as a result,” shared Chelsea.
Elderberry bushes are found near boggy
areas and at the forest’s edge but can be grown
easily in any sunny backyard environment.
The bush/tree can grow up to 20+ feet tall
and is related to honeysuckle. Gardeners love
elderberries because they attract pollinators,
such as butterfl ies and bees, and provide food
for wildlife. The elderberry shrub is increasingly
cultivated as a living edible hedge, landscaped
into permaculture yards. As an ornamental
shrub, elderberry brings wonderful nutritional
and medicinal value from the elderberries and
elderfl owers.
The elderfl ower, growing in a beautiful caplike
formation, can be used medicinally to treat
ailments like sinusitis, bronchitis, diabetes and
constipation. The fl owers also have culinary use
in baked goods, vinegars and savory dishes.
Elderberry is often infused into teas and
various oils. It is also made into cordials such as
wine and other adult beverages. The fl owers
may either be used fresh or dried and stored for
future use.
From the elderfl ower comes the actual
elderberry. Like the elderfl ower, the berry’s
nutritional value is immense. The stages of
ripening are a wonder to observe. The clusters
of elderfl ower quickly begin to form the berries
themselves. Initially green, the berries need to
ripen on the vine until they are ready for harvest
in mid-summer in our area. They will become
heavy and appear to hang upside down on the
bush.
40 GASPARILLA MAGAZINE • January/February • 2022