Blackberry and Elderberry Jam RecipeOrigin: Britain Period: Traditional |
IngredientsThis wild fruit jam gives you an excellent mix of black fruit and a very rich taste. Excellent for use on toast or as a pancake filling.
1kg freshly-picked blackberries 
Blackberry and Elderberry Jam Preparation:Method:Add the blackberries and elderberries to a large saucepan along with 150ml water and bring to a simmer. Continue cooking until the fruit is soft (about 20 minutes). Add the sugar to the blackberry and elderberry mixture, stirring until the sugar has dissolved. Mix in the butter and bring to a boil. Boil rapidly, stirring all the while for about 10 minutes Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again. Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 120°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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