Traditional Elderberry Jam Like Grandma's

1. Sterilize 4 (300ml) jars and lids by either pouring boiling water over them in a sink or boiling in a large pot for several minutes

2. Using tongs, remove the jars and let them drain upside down on a clean kitchen towel

3. Using plastic gloves, pick the elderberries from the stems

4. Sort out any green or unripe berries

5. Weigh the berries to get 1000g, picking more if necessary

6. Wash the berries

7. Halve and juice the lemon

8. Combine the berries, lemon juice, and water in a pot and cook for 5-7 minutes, stirring occasionally, until juice is released

9. Mash the berries with a potato masher to form a fine pulp

10. Strain the pulp through a coarse sieve or food mill, discarding the seeds and skins

11. Pour the strained elderberry juice (about 750ml) back into the pot

12. Stir in the jam sugar and bring to a boil

13. Boil vigorously for at least 3 minutes

14. Pour the hot jam into the sterilized jars and seal immediately

15. Let the jam set overnight

Notes

1. This homemade jam is rich in vitamin C and very economical

2. Store unopened jars at room temperature for up to 6 months