Making Elderberry Jam

 

It's elderberry season! Elderberries have become one of my favorite berries, even though they're tiny and not the best to eat on their own. Why do I like them? Well, they make awesome jam and are a superfood that help to support immune systems! I actually take an elderberry gummy frequently and thought, "Why am I doing this? Why don't I just make more jam?" So alas, that's what I'm doing..

There are different kinds of elderberries. The most common around here is blue elderberry (Sambucus caerulea), and they come in a dark blue, almost purple color. 

1. The first step is to pick the berries, then rinse and dry them. I find the elderberries easier to get off the stems when they're frozen, so I freeze them and then pick them off, checking frequently for little bits of the stem. (I usually do this while catching up on a Netflix show. It seems especially appropriate while I'm watching Alone.)

2. The next thing I do is get 3 cups of the elderberries and put them in the food processor so that they aren't quite as chunky.

3. If you haven't already, prepare your canner, jars, rings, and lids. I like to stick the jars, rings, and lids in the dishwasher and run them on a quick cycle. 

4. Then it's into the sauce pan with 2/3 cup apple juice. Stir. Add 3 Tbsp Ball Realfruit Low or No Sugar Needed Pectin. Let it come to a boil. Add up to 1/2 cup sugar or honey. Return to a boil and boil hard for 1 minute.

5. Ladle the hot jam into the hot jars, leave 1/4 inch headspace. 

6. Wipe the rims, center the lids. Apply the bands. 

7. Place in the caner. I use a steam canner, which I love because it doesn't take as long to get the water hot. Process for 10 minutes plus extra time for elevation (+10 minutes for 5,000 feet elevation).

8. Remove and let cool. Check the seal after 24 hours, and if the lid is still popping, stick jar in the refrigerator and eat within the week. Otherwise clean and store jars. Use within a year. Yum!