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Elderberry Jam spread onto a piece of bread

Easy Elderberry Jam without Pectin

Natasha Levai
This jam is not found in grocery stores, yet, it is full of vitamins and nutrients. Elderberries are often found in the wild and that is why this jam is really cheap to make if you spot an elderberry tree!
3.90 from 10 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Jarring Time 15 minutes
Total Time 1 hour 20 minutes
Course Jam, Side Dish
Cuisine American, European
Servings 4 jars
Calories 129 kcal

Equipment

  • 1 heavy-bottomed pot (I used a dutch oven)
  • 1 potato masher
  • 1 knife
  • 1 cutting board
  • 5 medium-sized jars
  • 1 Ladle
  • 1 large bowl

Ingredients
  

  • 950 grams (6¼ cups) ripe elderberry
  • 1½ cups (323 grams) sugar you can use honey or maple syrup, see post for instructions
  • 200 ml water
  • 580 grams chopped apples slightly unripe
  • 2 tablespoon lemon juice fresh

Instructions
 

  • Place the washed jars and their lids (not screwed on) into the oven and heat the oven to 350F/175C. Let the jars sit in the hot oven for about 20 minutes. Do this first, so that by the time the jam is ready your jars are ready, too!
  • Wash the elderberries, picking out any stems or leaves that got into the bowl. Wash and chop up the apples and discard the stems, seeds, and cores. Cut the apple into small pieces (about 1-inch cubes). Juice the lemon and discard the seeds.
  • Place the elderberries and water into a pot with a thick bottom (to prevent burning), I used a dutch oven, and let them cook on medium-high heat for about 10 minutes. Press the berries down with a potato masher to break them up and allow the juices to flow. Add the apples and cook until the apples are soft (about 10-15 minutes). Then add the lemon juice and sugar, stir, and continue cooking for another 15 minutes.
  • Skim the foam off of the jam if it comes up during boiling in order to ensure a clear color and to get rid of extra air bubbles. If the foam doesn’t form because of stirring, it is ok, your jam will not be significantly affected by it if you followed all the other safety instructions well.
  • Use kitchen gloves for this step to protect your hand from the heat! Take out the jars and their lids from the oven and fill them up with jam leaving ½ cm (¼ of an inch) of empty space at the top. Screw the lids on tightly and place the jars upside down on the counter.
  • The jam will keep unopened in the pantry for about 12 months and once opened for about 1 month in the refrigerator. If you don’t can your jam then it will last for about a month in the fridge and 3 months in the freezer!

Notes

TIP: if your jam is too thin you can add cornstarch. Add 2 tablespoon of cornstarch and cook the jam for about 5 minutes. If the jam is still too thin, add 1 more tablespoon!
FAQ: Do I need to stir jam as it is cooking? If your pot is thin-bottomed you might need to continuously stir the jam, however, in a dutch oven the berries did not stick or burn. I don’t see a need for continuous stirring if you are using a thick-bottomed pot!
FAQ: Why do jars need to be placed upside down? Placing jars upside down ensures sterilization of the lids and the creation of a vacuum inside the jars which provides a better seal. Leave the jars upside down for about 15 minutes.

Nutrition

Serving: 0.2jarCalories: 129kcalCarbohydrates: 33.9gProtein: 0.5gFat: 0.4gSodium: 4mgPotassium: 204mgFiber: 4.9gSugar: 22.9gCalcium: 18mgIron: 1mg
Keyword Easy Elderberry Jam, Elderberry and Apple Jam, Elderberry Jam No Pectin
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