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Recipe: Elderberry Jam

Preserving - Jams, Jellies
I have been wanting so badly to try elderberry jam. I have never tasted elderberries.
Here is a recipe for you, and yes, the temperature for the gel point is 220 degrees F.

ELDERBERRY JAM

1 pound elderberries* (see note)
2 cups granulated sugar
1/2 cup water
Juice of 2 lemons (or scant 1/2 cup)

Place all ingredients into a large saucepan, mixing thoroughly. Cook down over medium heat for 30 to 40 minutes or until mixture is tested and "sets" when a small amount is removed and allowed to cool.

Pour hot jam into sterilized jars. Seal, process 10 min. in a boiling water bath, and store in a cool dry place.
Storage life on shelf, one year.

Makes about 1 to 2 pints.

*Note: Elderberries should never be eaten raw. All parts of the plant contain the toxin hydrocyanic acid which is destroyed by cooking. Red elderberry (S. pubens) is considered poisonous and should not be used since cooking does not destroy enough of the toxin.
MsgID: 208200
Shared by: Linda Lou,WA
In reply to: ISO: Elderberry Jam/Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Elderberry Jam/Jelly
  Sue UK
2 Recipe: Elderberry Jam
  Linda Lou,WA
3 Thank You: elderberry jam
  Sue UK
4 Recipe(tried): Elderberry Jelly - Tip
  Charlet, Beatrice,NE
5 Thank You: Re Elderberry Jam
  Sue UK
6 It sounds wonderful !
  Linda Lou,WA
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