A few weeks ago Ross and I tried to hunt down an orchard of plum trees on park land that a guy down at the allotments told us about. We spent about two hours hiking along the woodside park trails and forest but couldn’t find it. However, we did find Elderberries…tons of them! As soon as I got home I put the berries in the freezer – I’d read that the berries taste much better after a frost. They are now merrily bubbling away on the stove, destined for Elderberry jam.
I’m taking a chance on this idea as firstly, I’ve never made it before and secondly, I’ve never tasted ElderBERRY anything before in my life! Am always up for new things though so fingers crossed. Anyway, if we don’t like it then I guess some of our friends and family will be lucky enough to get a homemade jar of Elderberry jam for Christmas!
2 peeled and cored granny apples
Juice of 1 lemon
1 tsp vanilla
Then I sieved the fruit mixture into another pan – in the end I was left with 2.5 cups of juice.
I added the lemon juice, vanilla and sugar into the mixture and returned to a boil.
Boil for an hour or until the setting point has been reached.
Pour the hot jam into still warm glass jars and seal
(Earlier I boiled the jars and left them to dry on a clean kitchen towel until needed).