Elderberry Apple Jam



  • 6 cups of elderberries, carefully picked over to remove any green berries and pieces of stems and leaves.
  • 8 small-medium, slightly under-ripe apples, diced and cored (leave skin on). 
  • ½ cup water
  • 3½ cups sugar
  • 1 tablespoon lemon juice


  1. In a large saucepan, gently crush some of the berries with the back of a large spoon. You must be gentle, to avoid crushing the seeds, which releases a bitter flavour into the juice.
  2. Add the water and bring to a boil, stirring constantly, and gently crushing the berries with the back of the spoon, until enough of the berries have burst to make it liquidy.
  3. Add diced apples, return to a boil, and simmer for about 10-15 minutes, until apples are mushy.
  4. Strain through a fine mesh metal strainer, to remove seeds. You may gently push the berry and apple pulp through the strainer with the back of a spoon. Avoid crushing the elderberry seeds.
  5. Put the juice/pulp, the sugar, and the lemon juice into a large saucepan, and return to a boil. The mixture will be thick, so stir frequently, scraping the bottom of the pot, to prevent scorching.
  6. Continue simmering and stirring/scraping for about 10-15 minutes, until it sheets off a spoon (or until it reaches desired thickness). It’s a firm gel when cool.
  7. Pour into sterile jars, cover with sterile lids and rings, and process for 15 minutes in boiling water bath.