Blackberry-Elderberry Jam
Blackberry and elderberry jam with lemon juice. The berries in the elderberry jam contain secondary plant compounds that strengthen the immune system.
Ingredients
- 1400 g blackberries
- 600 g elderberries
- 500 g fruit sweetener (3:1)
- 0.5 lemon
Instructions
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1.
Wash the blackberries and drain well.
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2.
Rinse the elderberries, drain them, and pluck off the stems.
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3.
Place all berries in a pot and add 150 ml water.
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4.
Cover and bring to a slow simmer. Cook covered for about 30 minutes, stirring gently occasionally.
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5.
Line a fine sieve with kitchen cloth and hang it over a pot. Put the berries into the sieve and let them drain thoroughly for about 5–6 hours. Meanwhile rinse three screw-top jars (400 ml each) and their lids in boiling water and set them upside‑down on a kitchen cloth to drain.
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6.
Measure out 1.2 liters of the drained berry juice. Add the fruit sweetener to the pot and stir constantly until it boils.
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7.
During cooking skim off any foam with a skimmer and let the juice bubble for 4–6 minutes. Squeeze in lemon, stir in 2 tbsp lemon juice, and cook for another 30 seconds.
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8.
Pour the hot liquid into the prepared jars and seal immediately. Leave the jars upside‑down for 5 minutes, then stand them upright. (When sealed and stored darkly, the jam lasts about one year.)
