Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a nice Autumn Jam, which my sister told me about. She strains it to make a jelly but I'm not afraid of pips. It is only the third jam I have ever made, the first being only Blackberries and Elderberries and the second was this recipe but made with plums. I suppose the lemon is not really necessary, but I like it If you do not like it, you are very strange Roy


  1. Wash all your fruit, especially berries picked from the garden or hedgerow.
  2. Carefully, using a fork,strip the Elderberries from the stalk into a bowl to prevent them from going everywhere.
  3. Zest and juice the lemon.
  4. Core and peel and slice the apples.
  5. Put the berries, zest ands juice in a good pan and crush them together to break the berries.
  6. Stir in the sugar and fling in the sliced apples.
  7. Bring slowly to the boil and continue at boiling as slowly as possible stirring fom time to time.
  8. Skim the froth off as the jam boils until you reach setting point and then take from the heat.
  9. Boil some water and sterilise your jars with it and mind your fingers.
  10. Carefully pour or ladle your jam into the jars seal, label and then have a nice cup of tea with some of your jam on toast or scones as is to your liking.
Most Helpful

5 5

This is an excellent jam it has a very good balance of flavours. A brilliant way of using up the hedgerow pickings. a very fruity flavour not overly sweet, highly recommended.

5 5

Being a bit of a Luddite when it comes to preserves, I absolutely love jam/jellies made without commercial pectin - you use a lot less sugar and you really taste the fruit! This is an excellent recipe, and I would never even consider it without the lemon, 2 reasons: the lemon provides the acid necessary to "set" the jam, and also, it adds a nice "zing" to the taste. (elderberries I find to be a bit bland. ) Kudos!!