Elderberry Jam
600 g elderberries
300 g sugar
1 Tbsp lemon juice
1 bag vanilla sugar (10 g)
Place all the ingredients in a large pot and stir so that sugar can coat the berries. Cook until it boils and then continue to cook for another hour. Stir often. Remove from heat, let cool, then blend a bit with a hand blender. You don’t want to puree the berries only to crush them. Return to the heat and continue to cook until it thickens (but it won’t thick as much as a regular jam would). Cool completely and pour into clean jars.
14 Comments
Lovely composition of the first photo.
obožavam domaće džemove i često ih sama radim… ovakav još nisam probala, ali izgleda mi fantastično
Looks so good!
I love elderberry. I can't wait that the season starts here. Is the sugar that you use a gelling sugar or an all purpose sugar.
@Josipa – I meni je ovo prvi put da jedem bobice zove. Vrlo, vrlo je ukusno. Jedino ih je neophodno zasladiti ako se jedu sveze.@Anja – I used plain white sugar. Here, there's no gelling sugar to buy. If you can find it, it would be better to use it as this jam was not to thick.
Hmmm..I dont think i've ever had an elderberry. Looks great. Do they taste like blueberries?
Ovo ljeto sam prvi put probala bobice bazge ali kao sok. Jako jako fino. Onako malo me okusom podsjetilo na višnju. Ja nema gdje nabavit bazgu (ni cvijet ni bobice) ali ako ikad uspijem svakako ću isprobati recept.
prekrasne slike Marija:))
Gorgeous photos. The jam looks so deliciously rich and sweet.
Boy would I like to have a taste of that jam!!! It looks gorgeous.
Wow its made such a wonderful shiny jam. Love the deep dark colour.
Hi,i just stumbled upon your blog today. I have never been exposed to serbian cooking so hope to learn some new things here.Also, i have no idea where you get elderberry? I have never seen it. But the photo looks yum.Thanks..
@pb – Hi, welcome
Elder trees grow wild all around the countryside in Serbia. Mostly, we use flowers in bloom to make cordial but the berries are edible also.
I’ve been meaning to stop by, like a dozen times, to thank you for letting my use your recipe and lovely photos on my page over at Squidoo all about berry jams. It’s added such a beautiful touch to the page and now I’m anxious for people to discover your blog. I’ll be checking back in ;)
Comments are closed.