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Easy Elderberry Jam Recipe with Less Sugar

jar of homemade elderberry jam
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This rustic elderberry jam recipe uses less sugar, so the berries are the star of the jam.

Ingredients

Units Scale
  • 4-5 cups fresh or frozen elderberries (cleaned, stems removed) – about 20-25 ounces
  • 1/4 cup lemon juice
  • 2 teaspoons calcium water – included in the packet of Pomona’s Pectin
  • 1 cup granulated cane sugar
  • 2 tablespoons of Pomona’s Universal Pectin
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Prepare fresh elderberries by washing and removing all the stems. Thaw frozen berries. Prepare your water bath or steam canner, jars, and canning lids.
  2. Mix up the calcium water according to the package directions included with Pomona’s Pectin. In a large saucepan, combine the cleaned elderberries, lemon juice, and calcium water.
  3. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 5-10 minutes, or until the berries soften and start to break down. Use a potato masher or the back of a spoon to gently mash the berries, releasing more juice.
  4. For a smoother texture, strain the mixture through a sieve to remove the seeds and skins. This is optional, and reduces the yield of jam. If you’d like to go seedless, I’d suggest starting with eight cups of raw berries.
  5. Add the pectin powder to the sugar and stir to combine. Stir in the sugar and pectin mix (and cinnamon, if using) into the berries and mix until dissolved. Bring the mixture to a boil and cook for one minute; remove from heat.
  6. Pour the warm jam into sterilized jars, leaving one fourth inch headspace. Seal the jars with lids. For long term storage, process the jars for 10 minutes in a water bath or steam canner.
  7. Remove the jars from the canner and cool completely. Check seals, date and label. Store jars in a cool, dark location, out of direct sunlight.
  8. For best quality, use within 18 months. Once opened, refrigerate and use within a few weeks. If you don’t want to bother with canning, store your filled jars in the refrigerator.

Notes

If you don’t want to use commercial pectin, ignore the part of calcium water and adding pectin. Cook the berry-sugar mixture over low heat, stirring frequently, for another 10-15 minutes, or until the mixture thickens.

To check if the jam is ready, place a small spoonful on a cold plate. If it wrinkles when you push it with your finger, it’s done. If not, continue simmering for a few more minutes and test again.

Find it online: https://commonsensehome.com/elderberry-jam-recipe/