Elderberry Jam

Ingredients

• 1 kg elderberries
• 500 g very ripe pears
• 50 g coconut palm sugar
• 1 small organic lemon
• 10 g pectin

Instructions

1. 1.

   First, boil jars with lids in a large pot of hot water for about 10 minutes. Then remove the jars from the water and turn them upside down on clean kitchen towels to cool.

2. 2.

   Wash the pear, core it, and cut into small pieces. Rinse the elderberries, let them drain well, and pluck off the stems. Place the pear, berries, and 30 g coconut palm sugar in a pot, add 125 ml water, bring to a boil, then simmer covered over medium heat for about 15 minutes, stirring occasionally.

3. 3.

   Rinse the lemon hot, pat dry, and finely grate some of its zest. Halve the lemon and squeeze out the juice. Add the lemon zest and juice to the pear-berry mixture. Blend with an immersion blender until smooth. Mix the pectin with the remaining coconut palm sugar and slowly stir into the mixture. Cook for one more minute. Fill the clean canning jars to the brim and seal immediately.