Black Elderberry Jam

This sweet yet tart jam is an easy, delicious way to savor dried Black Elderberries. Black Elderberries are picked when the berries ripen in late summer or early fall, then dried while still at their peak. This recipe uses the dried (not fresh) berries, which can be found at your local health food store or online (we like Pacific Botanicals).^†

With only four ingredients, this jam is more of a process than a recipe. It uses the natural pectin from the berries and Lemon juice to create a thick, spreadable texture. Use this jam on bread, in desserts, added to plain yogurt or even to glaze meat or tofu. The possibilities are endless!

Instructions

1. Add dried berries, water, and sugar to a bowl, stir, and let sit overnight.
2. The next day, add the rehydrated berries with the water to a pot set to medium-high heat and add the Lemon juice.
3. Bring to a boil and immediately lower to a simmer for 15 minutes.
4. Use a potato masher or a large spoon to press the berries against the pot to release their pulp and juices.
5. Setting the pot aside, use a food mill or a fine sieve and a spoon to separate the juices from the seeds, using care to save any liquid. Discard the seeds or add to your compost.
6. Add the juice back in the pot and set to simmer.
7. Stir frequently until the liquid has reduced and is a thick syrup.
8. Pour into a clean, dry container and store in the refrigerator or freeze.
9. Enjoy! This jam keeps in the refrigerator for up to 10 days or so; always check for signs of spoilage and discard if you see any mold.

How to Tell if Your Jam is Ready

1. Place a small plate or a few spoons in the freezer when you start the process to make the jam.
2. Check the readiness by dipping one of the freezer spoons into the reduced mixture, or by placing some jam on the freezer plate. When the consistency coats the spoon without running off immediately and drips in bigger chunks, or if you run your finger through the center of the jam on the plate and it doesn’t fill the space, it’s ready!