Bring 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 down completely.
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Bring 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.
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