Elderberry Jam

Elderberries: Power Berries for the Immune System

Late summer marks the peak season for elderberries. Not only are they delicious in jams and juices, but like elderflower extracts, they have been used as a traditional remedy for centuries.

Health Benefits

• Fight colds and flu
• Support heart and circulatory health
• Help with herpes and shingles
• Boost metabolism
• Promote muscle growth
• Protect the heart

Referred to as “God’s Pharmacy”, elderberries, along with their leaves, flowers, and bark, have long been used for coughs, sore throats, and digestive issues. They contain anthocyanins, which act as antioxidants, reduce inflammation, and support the immune system against bacteria and viruses. Elderberries are also rich in vitamin C, B vitamins, tannins, magnesium, potassium, and iron.

Ingredients

• Freshly picked elderberry clusters
• ½ kg gelling sugar (1:2 ratio)
• Potato masher
• Food mill (Flotte Lotte)
• 2 liters of water
• 1-2 kg granulated sugar

Preparation

1. Wash elderberry clusters thoroughly and let them drain.
2. Carefully remove the berries, discarding any unripe ones.
3. Heat the berries in a tall pot, letting them simmer for 5 minutes. No additional water is needed. Stir occasionally.
4. Mash the softened berries with a potato masher (do not use an immersion blender).
5. Process the mixture through a food mill to retain the pulp while removing seeds and skins.
6. Weigh 800 g of the fruit puree and mix it with the gelling sugar.
7. Boil for 4 minutes, stirring constantly.
8. Immediately pour the hot jam into sterilized jars, seal tightly, and place them upside down for 15-30 minutes to create an airtight seal.

Shelf Life

• Several months when stored in a sealed jar.