This is a big day! Finally after almost two months I am writing again from the desktop computer! I am almost finished with unpacking and setting up our new home, so today I finally have time to tell you about the new jam we made in the beginning of August!
Remember in May that we made elderberry flower syrup and jam? Especially the jam was such a success! Everybody around liked it quite a lot. It has a light refreshing and not too sweet taste.
After a really nice and quite warm summer, the rest of the flowers we did not cut to make syrup or jam have turned to nice dark coloured berries. So last Sunday my mother-in-law suggested we make some elderberry jam!
The procedure is quite easy. First we collected a satisfactory amount of berries. They need to be dark coloured, which means they are ripe and ready for the jam. Unfortunately they can’t be eaten raw, as they are a bit sour.
Then we removed the berries from the small stems they hang from. This was the most tedious part of the preparation, but with the help of a fork the work is easier done. And don’t worry about some small stems or unmature berries.
Once we had all the berries collected in the pot we were ready to start with the jam. They need to be boiled with water, so as to give their juice. The volume of water added is half the weight of the berries. So in our case we had 1.4kg berries and we boiled them with 750ml water. Let the water boil until the berrie burst, then turn the heat off and let it cool down.
The next step involves putting the juice and berries through a sieve so that only the liquid is collected. This is exactly why it was not important to remove absolutely every small stem. It should be noted though, that you should not press the berries in the sieve so as to collect more. That would just result in making the final jam bitter. The berries have given what juice is to be used for the jam while bursting from boiling.
And finally the last step of the jam: We have to boil the juice together with jam sugar. For 5dl elderberry juice we need 300g jam sugar. We first add half of the sugar with the juice and boil it for 2 minutes, then we add the other half of the sugar and boil another 2 minutes. Gentle mixing is important during all this procedure.
The jam is ready when once you pour a small quantity on a clean plate and let it cool for a moment, it is viscous enough to hold the plate vertical and the jam to run down really slowly, as we did in the elderberry flower jam.
In the meanwhile the jars were washed with hot water and they are filled with the warm jam, while they are still warm themselves, and turned around so that that they close air-tightly.
By now we have tried it and it is really nice too! It has a bit heavier taste than the flowers, comparable to any other berry jam. It has been such a successful year for homemade jam production!