Elderberry Jam
Edible Nature
Watching the seasons change in Berlin is very different to the change in Australia - transforming from skeletal fragile forms to colourful full-of-life elements of nature not only is amazing to see as a yearly cycle but it means you have the chance to integrate parts of the natural ecosystem into our lives through cooking.
I have always loved homemade jams, relishes and chutneys for three main reasons - firstly, and most simply, it ends up being WAY cheaper to make your own full batch than buy a single jar from the shop and with the correct sterilisation and sugar content, they can last a year. Secondly the enjoyment and fulfilment when eating your own homemade product is indescribable, resulting in a better understanding and appreciation for products as a whole. Last and certainly not least, you know exactly what goes into the product, and therefore your own body, being 100% natural and without harmful preservatives.
Not sure why you would go back to buying jams after trying this. Perfect for a rainy day activity or relaxing day at home with the family.
Elderberry Jam
Ingredients
5 cups elderberries
1/2 lemon, juiced
5 cups sugar
3-4 glass jars with appropriate lids
Method
Place jars (no lids) in the oven on 130 degree Celsius for 20-25 minutes to sterilise.
Begin by washing and de-stemming the elderberries. The best way I found to remove any dirty, green berries and small stems was to place all the berries (once removed from the large stems) into a bowl and fill it with water. The ripe and usable berries stay to the bottom of the bowl and all the unripe/dried berries as well as sticks and dirt float to the top - simply just skim this off.
In a large pot, place the elderberries and lemon juice on high heat. Bring to the book and reduce heat, cooking for a further 15-20 minutes or until lots of liquid forms and the berries soften.
Add sugar, bring to the boil and cook for another 10-15 minutes on a rapid, high heat until the mix reaches setting point.
Note: to test the setting point, you can measure this via two different methods. Either use a sugar thermometer and once it reaches 105 degrees Celsius, then the jam is ready. The other option is to place a small spoon on a dish and place this in the freezer for 3-4 minutes. If a wrinkled skin forms on the top and if you push your finger through and the mix does not immediately fall back to itself, then this is also ready. Make sure to take the pot off the stove if you are using the second method to avoid over cooking the jam during testing.
In a small pot, place the lids in boiling water and cook on high heat for 10-15 minutes to sterilise these.
Once the jam is ready, remove the jars from the oven and carefully scoop the mix into the jars, washing any spillage as you go. Close the jars very tightly. This jam should be kept in a a cupboard or out of direct sunlight and should be used within the year. Once you open the jar, keep in the fridge and use within the month (max two months).
