1 cup of fresh elderberries
3 cups of water
1 cinnamon stick
3 whole cloves
1 teaspoon minched, fresh ginger root
1 cup honey
Place elderberries, water, cinnamon stick, cloves, and ginger in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Use a potato masher to mash berries to release juice; strain the mixture through a fine sieve, retaining juice and discarding the pulp. Let juice cool. Stir in honey until thoroughly combined and transfer to a lidded jar. Keeps in refrigerator 2 to 3 months.
16 ounces elderberries
12 oz of sugar
1 tablespoon lemon juice
Yield: About 20-24 ounces of jam
You can make this recipe with fresh or frozen elderberries. If using frozen, let berries thaw.
1. Wash and dry your elderberries and place in pot. Crush with potato masher to release some juice.
2. Stir in sugar and lemon juice and simmer on low heat for 20 minutes.
3. After jam is ready*, ladle into sterilized jars and either store in refrigerator or hot water bath jars to make shelf stable.
*To check if jam is ready, put a small amount of jam on a frozen plate and place in fridge for 3 minutes. If the jam forms a skin, it is ready. If not, return to heat for 5-10 minutes.
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