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
- Wash all your fruit, especially berries picked from the garden or hedgerow.
- Carefully, using a fork,strip the Elderberries from the stalk into a bowl to prevent them from going everywhere.
- Zest and juice the lemon.
- Core and peel and slice the apples.
- Put the berries, zest ands juice in a good pan and crush them together to break the berries.
- Stir in the sugar and fling in the sliced apples.
- Bring slowly to the boil and continue at boiling as slowly as possible stirring fom time to time.
- Skim the froth off as the jam boils until you reach setting point and then take from the heat.
- Boil some water and sterilise your jars with it and mind your fingers.
- 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.
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.
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!!