is elderberry jam worth it

**Chris** · 06-24-2009, 08:06 PM

I'm thinking about maybe foraging up some elderberries, they're in bloom right now so they'll have berries soon enough, and making some jam. Not jelly or wine, but jam. I prefer jam because it is healthier, I imagine, containing fruit solids and not just juice.

Anyways, I know it is supposed to be healthy, and it'd be free (other than the cost of the pectin and sugar and can lids) but is it worth my trouble? Does it taste good?

Also, anyone have a recipe that they've made before?

Finally, any opinions on canadensis vs. nigra elderberries (the former being common north american variety, the latter being european/asian - and now an ornamental import).

**lanahi** · 06-25-2009, 01:00 AM

Originally Posted by Chris

I'm thinking about maybe foraging up some elderberries, they're in bloom right now so they'll have berries soon enough, and making some jam. Not jelly or wine, but jam. I prefer jam because it is healthier, I imagine, containing fruit solids and not just juice.

Anyways, I know it is supposed to be healthy, and it'd be free (other than the cost of the pectin and sugar and can lids) but is it worth my trouble? Does it taste good?

Also, anyone have a recipe that they've made before?

Finally, any opinions on canadensis vs. nigra elderberries (the former being common north american variety, the latter being european/asian - and now an ornamental import).

I think they're worth it. They are good tasting and make a pretty jam or jelly

**Winnie** · 06-27-2009, 06:49 AM

I make elderberry Rob. (oops translation Rob=cordial/ syrup) I also make it with rosehips too. It's really good as a dilute or poured neat over icecream etc and an excellent source of vitamin C

**erunkiswldrnssurvival** · 06-27-2009, 10:35 AM

Originally Posted by Chris

I'm thinking about maybe foraging up some elderberries, they're in bloom right now so they'll have berries soon enough, and making some jam. Not jelly or wine, but jam. I prefer jam because it is healthier, I imagine, containing fruit solids and not just juice.

Anyways, I know it is supposed to be healthy, and it'd be free (other than the cost of the pectin and sugar and can lids) but is it worth my trouble? Does it taste good?

Also, anyone have a recipe that they've made before?

Finally, any opinions on canadensis vs. nigra elderberries (the former being common north american variety, the latter being european/asian - and now an ornamental import).

you have a great idea Chris. elderberry jam or syrup is exelent. for the jam i mix elderberry juice with an equal portion of apple juice(pectin) the elderberries are low in pectin so that must be added to get the proper"jell" the syrup is not boiled as long as for jam (closely watch the temperatures) use the soft-hard crack candy scales on your thermometer.

ELDERBERRIES are well worth the effort. my recipe is ...
two quarts of elderberry juice(crush berries and boil until for 15 minutes,then strain)
two quarts of apple juice(pectin)
one cup of sugar
use a candy thermometer to cook jam to the suggested temperatures
can and store for later in mason jars.

**Chris** · 06-27-2009, 11:15 AM

that gels up for you without the need for additional pectin?

**erunkiswldrnssurvival** · 06-27-2009, 11:30 AM

Originally Posted by Chris

that gels up for you without the need for additional pectin?

yes .the apple juice is the perfect thing to use(naturaly high in pectin) and its much cheaper than prepared pectin.
the peterson field guide "edible wild plants"ISBN 0-395-31870-x: also suggests using apple juice for setting jams.

elderberry jam is my favorite and i make it often. and the apple juice is a fine complement to the flavor of the jelly.

**Chris** · 06-27-2009, 10:43 PM

I'll admit not to have paid attention to the price when buying pectin, but isn't a pack like a buck? hold on... let me go check my cabinet....1.99 for the fancier no sugar needed stuff. That makes a whole pot, and without any foreign juice flavors, which if you're going for the one thing, that'd be more pure.

What kind of apple juice do you use? If you buy the more processed stuff would that have removed the pectin?

what about straight up adding apples then, assuming you have some handy.

**crashdive123** · 06-27-2009, 11:09 PM

Stsc1 - you cannot post a link to your site in the body of your post, as it violates forum rules. Your can however include it in your signature. How about heading over to the introduction section and tell us about yourself. Thanks. http://www.wilderness-survival.net/f...splay.php?f=14

**erunkiswldrnssurvival** · 06-28-2009, 01:50 AM

Originally Posted by Chris

I'll admit not to have paid attention to the price when buying pectin, but isn't a pack like a buck? hold on... let me go check my cabinet....1.99 for the fancier no sugar needed stuff. That makes a whole pot, and without any foreign juice flavors, which if you're going for the one thing, that'd be more pure.

What kind of apple juice do you use? If you buy the more processed stuff would that have removed the pectin?

what about straight up adding apples then, assuming you have some handy.

fresh apples would work great! I use 100% pure Seneca brand apple juice..
and you are right , the prepared pectin has no flavor of its own where the apple juice would add its flavor.
so its a matter of choice and circumstance, what to use.

**Stairman** · 06-28-2009, 07:45 AM

Chris down here the Elderberries are already drooping and very plentiful. I ate some off a clump of trees the other day growing beside a convenient store. Theyre not the tastiest berries in the world but I can stand em. Never tried no jam though, interesting.

**chimpac** · 06-28-2009, 12:34 PM

Tons of fruit goes to waste because people want pure blessed and sactified food from the store. Sometimes adulterated, counterfeit food. I never add sugar or water to bottled or dried fruit. I sometimes combine too sweet with not so sweet.