About this recipe:Foraging time is on us again and seeing as these two berries always seem to live in close proximity to each other, why not combine them in a jam. It's difficult to give precise measurements and weights for this jam, it depends how juicy the berries are that you use. The important thing is that you get the sugar to juice ratio correct as detailed below. The amount of sugar you need will depend on how much juice the berries give out
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Method Prep:30min › Cook:20min › Ready in:50min
Wash the berries well and then drain. Remove the elderberries from their branches by stripping them off with a fork.
Put both lots of berries into a large preserving pan or large saucepan and cook over a low heat until they turn to a soft pulp. Press the berries as they cook to speed the process along and to extract as much juice as possible. If you are using very ripe berries, proceed to the next step. If the berries are still holding their shape, or are not very juicy, you can blitz them quickly in a blender at this point.
Now rub the pulp through a sieve using the back of a spoon or the back of a ladle. The aim is to extract the juice and leave behind the seeds/pips.
Now the very important part! Measure the resulting juice. To each 600ml of juice, add 450g of jam sugar and 1 tablespoon of lemon juice. You May not need all the sugar that you have set aside for this recipe.
Heat the juice mixture until the sugar has dissolved, then whack the heat up and boil rapidly until setting point is reached.
Ladle into hot, sterilised jars and seal.
Depending on the berries, this could make anywhere between 2.5lb and 4lb of tasty jam.
I made this with just blackberries. It turned out well in spite of me being new to jam making and not quite getting the setting point right, went over a bit, so mine is very thick jam, but tastes great. I'm planning to try it as written with the elderberries next time. Really simple recipe to follow. - 30 Aug 2014
This is the second year I have made this jam, love the simplicity and the fact most of the ingredients are free, I use a plate in the freezer to check for the setting point, doesn't take long, really recommend this recipe, I make them for Christmas pressies. - 22 Aug 2014
Just made this for the first time, but I'll definately be making it again. Absolutely gorgeous! I didn't have the quantities in the recipe, so I just measured the juice and divided the weight of sugar accordingly. - 09 Sep 2014