the elderberries to the boil with a few tablespoons of water and cook
15 minutes on low heat. Strain the mixture through a clean dishcloth.
Let it hang for an hour or so (see picture) and press a little to get
out all the juice. Add 500 gram sugar per 1 liter juice. Add the pectin,
cook one minute more. Put the jelly in glass jars and allow it to cool
the elderberries and the pears to the boil with the lemon juice and
simmer for 15 minutes while stirring. Add the sugar and cook 15 minutes
more, while stirring, on low heat. Pour the jam in glass jars.