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

Posted by Neil Smith on

Frozen Elderberries

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)
Recipe Equipment
  • 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


  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.

Tip: Try making a Hedgerow Jelly using a mixture of blackberries, elderberries, crab apples and sloes - delicious!

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