Elderberry and blackberry jam
- Portion size: Makes about 1.2kg (4 x 300g jars)
- Prep time 20 min. Cook time 45 min
- Difficulty: easy
Capturing the best of late summer, this elderberry and blackberry jam is a forager’s delight. A splash of port at the end takes things up a notch. Learn how to make it with our easy recipe.
- Best of the hedgerows: if you’ve been blackberry and elderberry picking this summer, this jam recipe is a great way to preserve the flavours of your hedgerow harvest. The benefit of a hedgerow jam over a pure berry jam is that apples naturally have a good amount of pectin, unlike some berries, so this will help your jam set without the need to add any.
- Adjust the sweetness: foraged blackberries are likely to be tarter than farmed varieties. If you’d prefer the jam to be a bit sweeter, taste the mixture once the sugar has dissolved and add up to an extra 100g sugar.
- Make ahead: store unopened for up to 6 months then, once opened, keep chilled for up to 6 months.
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Ingredients
- 500g apples, peeled, cored and chopped
- Juice 1 lemon
- 450g blackberries
- 200g elderberries (or more blackberries)
- 1kg caster sugar
- 200ml ruby or tawny port
Specialist kit
- Jam jars
- Jam funnel
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Method
- Put a couple of small plates in the freezer ready to test the setting point of the jam. Put the apples, lemon juice and 200ml water in a large, heavy-based pan or preserving pan. Bring to the boil, then simmer for 5-8 minutes until softening (if you’re using eating apples they’ll only soften a little).
- Add the blackberries, elderberries and sugar. Stir over a low heat until the sugar has dissolved, then increase the heat to bring to a simmer. Simmer for about 30 minutes until the jam reaches setting point. To test the setting point, put a teaspoonful of jam on a chilled plate and leave for 1 minute. Drag your finger lightly across the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer. Once it’s ready, stir in the port and simmer for 1 minute, then remove from the heat.
- Use a ladle and a jam funnel to decant the jam into sterilised jars (see tip). Leave to cool before screwing on the lids. You can now use or store the jam (see Make Ahead).
Nutrition
- 30kcals Calories
- 0g Fat
- 0g Protein
- 6.9g (6.8g sugars) Carbs
- 0g Fibre
- og Salt
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