So I hardly used any of my sugar ration this week and seeing that the elderberries were beginning to ripen in the garden and there were still some blackberries coming through, I thought it would be nice to make some jam. I don’t have a freezer and only a small fridge so whatever I pick I have to use quickly.
Only managing to pick 8oz of fruit it hardly seemed worth making the jam as in the end it made less than half a large jar full however it tastes really lovely and is nice and pippy! I love texture and pips in my jam and this was perfect for that.
Blackberry & Elderberry Jam
Equal amounts of Blackberries and Elderberries
3/4lb of sugar per 1lb of berries (I was only able to get 8oz of berries from my garden so just used 6oz of sugar)
Note: It will take about 1lb of fruit to fill a jam jar. Use a fork to strip the ripe elderberries off their stems.
– Place the berries in a large saucepan and bring slowly to the boil. Simmer for 15-20 minutes.
– On a low heat add the sugar and constantly stir. Increase the temperature while stirring until the sugar has dissolved.
– Bring to the boil until the setting point is reached. This will take about 10-20 minutes. (mixture will thicken and a small amount dropped onto a plate will firm up when it cools)
– Remove from heat and let cool for a few minutes.
– Put in warmed sterilized jars and store ready for use.
Note: I sterilize jars by washing and rinsing jars and lids. I place the jars in a pre-heated oven (150 C) for about 10 minutes until hot. Meanwhile I place the lids into a saucepan with a little water in and bring it up to a hot temperature and turn off the heat. I then remove the hot jars, fill with jam, screw on the hot lids.