Spiced Elderberry Jam – “How To Make” Recipe From The Jam Jar Shop

Recipe Ingredients

• 2.2lbs/1kg elderberries, prepared weight
• 2.2lbs/1kg cooking apples
• strips of peel from 1 orange
• water
• granulated sugar

Spices tied in muslin:

• 1 teaspoon ground allspice
• 5 cloves
• small piece whole cinnamon
• 1 star anise
• Piece fresh ginger (1 inch, 2.5cms)

• Large preserving pan
• Wooden spoon
• Jam Jars - We recommend a pack of 8oz Jars or a pack of 8oz Hexagonal Jars
• Muslin cloth
• Cellophane covers & waxed discs

HOW TO MAKE SPICED ELDERBERRY JELLY

1. Rinse berries under a tap then strip from the stalks using a dinner fork.
2. Wash the cooking apples then chop, leaving skins on and cores in.
3. Place in a preserving pan, cover with cold water, bring to boil and simmer until the fruit is really soft, around 45 minutes.
4. Strain the fruit through a jelly bag and leave to drip overnight.
5. Next day wash 12-16 4oz/115g jars and put into the oven to heat and dry.
6. Make up the spice bag in a muslin square - bruise the whole spices slightly to release the flavours
7. Measure the juice from the fruit and add 1lb/500g sugar to each 1 pint/600ml juice.
8. Place in pan with the spice bag, heat gently whilst stirring to dissolve the sugar.
9. Increase heat and bring to a rapid boil until setting point is reached.
10. Pot into the pre-heated jars and seal tightly. Great with game, turkey, venison.