Blackberry and Elderberry Jam is a traditional British recipe for a classic wild fruit jam made from an equal combination of blackberries and elderberries. The full recipe is presented here and I hope you enjoy this classic British version of: Blackberry and Elderberry Jam.
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This wild fruit jam gives you an excellent mix of black fruit and a very rich taste. Excellent for use on toast or as a pancake filling.
Ingredients:
1kg freshly-picked blackberries
1kg freshly-picked elderberries (use a fork to release the fruit from their stems)
150ml water
1.5kg sugar
20g butter
Method:
Add the blackberries and elderberries to a large saucepan along with 150ml water and bring to a simmer. Continue cooking until the fruit is soft (about 20 minutes).
Add the sugar to the blackberry and elderberry mixture, stirring until the sugar has dissolved. Mix in the butter and bring to a boil. Boil rapidly, stirring all the while for about 10 minutes Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface with a slotted spoon then ladle into sterilized jars that have been warmed in an oven set to 120°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
