Ingredients with Measurements:
- 4 cups elderberries, washed and stemmed
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 tablespoon powdered pectin
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine elderberries, sugar, lemon juice, and water. Stir well and bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
3. In a small bowl, mix powdered pectin with 1/4 cup of water. Add to the pot and stir well.
4. Increase heat to high and bring the mixture to a rolling boil, stirring constantly.
5. Boil for 1 minute, then remove from heat.
6. Skim off any foam that forms on the surface of the jam.
7. Using a canning funnel, ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace.
8. Use a bubble remover tool to remove any air bubbles from the jars.
9. Wipe the rims of the jars with a clean, damp cloth.
10. Place lids and bands on the jars, tightening the bands just until they are snug.
11. Using a jar lifter, place the jars in a water bath canner filled with boiling water.
12. Process for 10 minutes, adjusting for altitude if necessary.
13. Remove jars from the canner and let cool on a towel-lined countertop.
14. Check the seals of the jars after they have cooled. The lids should be concave and not move when pressed.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Processing time: 10 minutes
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes approximately 4 half-pint jars of elderberry jam.
Nutritional information:
Serving size: 1 tablespoon
Calories: 50
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- Fresh or frozen blackberries or raspberries can be substituted for elderberries.
- Lime juice can be substituted for lemon juice.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Substitute honey for sugar for a healthier option.
- Add a splash of red wine for a deeper, richer flavor.
Tips and tricks:
- Use a food mill or sieve to remove the seeds from the elderberries for a smoother jam.
- To test if the jam has set, place a small amount on a chilled plate and tilt the plate. If the jam wrinkles and doesn't run, it has set.
- Sterilize jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle.
Storage instructions:
Store jars of elderberry jam in a cool, dark place for up to one year.
Reheating instructions:
To serve, simply spoon the desired amount of jam onto toast, biscuits, or crackers.
Presentation ideas:
Label jars with the date and type of jam. Tie a ribbon or twine around the lid for a decorative touch.
Garnishes:
Sprinkle a few fresh elderberries on top of the jam for a pop of color.
Pairings:
Elderberry jam pairs well with cheese, crackers, and bread.
Suggested side dishes:
Serve with a side of yogurt or oatmeal for a healthy breakfast.
Troubleshooting advice:
- If the jam is too runny, it may not have cooked long enough. Return it to the pot and boil for an additional 1-2 minutes.
- If the jam is too thick, it may have cooked too long. Add a splash of water and stir well.
Food safety advice:
Always use clean, sterilized jars and lids to prevent contamination. Follow proper canning procedures to ensure the safety of the food.
Food history:
Elderberries have been used for medicinal purposes for centuries. They are high in antioxidants and have anti-inflammatory properties.
Flavor profiles:
Elderberry jam has a sweet and tart flavor with a slightly floral undertone.
Serving suggestions:
Spread elderberry jam on toast, biscuits, or scones for a delicious breakfast or snack.
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