Elderberry jelly


Elderberry pear jam

  • 1 1/2 KG ELDERBERRIES, de-stemmed
  • 2 1/2 OUNCE PECTIN POWDER (or as per description on the package)

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.

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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