Elderberry Jam Recipe - Great British Chefs

Step 1

Begin by putting a plate in the freezer. This will help you test when the jam is ready later on

Step 2

Remove the berries from their stems with a fork and wash thoroughly to remove any bits of leaf and stalk

Step 3

Place the elderberries in a heavy-based pan and gently crush with a potato masher, just enough to release some of the juices

Step 4

Add the sugar and lemon juice to the pan and leave to simmer on a low heat. Keep stirring to prevent the jam sticking to the bottom of the pan

Step 5

Cook down for around 20 minutes, skimming off and discarding any scum which has come to the surface

Step 6

To test if the jam is at the right consistency, remove the plate from the freezer, and place a small dollop of the jam on the plate. Put the plate in the fridge for a few minutes, if the jam forms a skin it is ready, if not, return to the heat and keep repeating the test every 5–10 minutes until ready

Step 7

Spoon the jam into sterilised jars and once fully cooled seal the jar and label with the date of production. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge