|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Elderberry Jam Veg CD ACC
Vegetarian Vegan Cold Fruit Accompaniment Jam Preserve Preserves Preserving Gluten Wheat Dairy Free Eggless
Ingredients 675g/1 ˝ lb Elderberries, crushed 30ml/1fl.oz. Lemon Juice 1kg/2.2lb Sugar
Instructions
1. Prepare the jars - see below. Place the elderberries and lemon juice in a large saucepan, bring slowly to the boil, stirring then reduce the heat and simmer for 20 minutes, stirring from time to time.
2. Add the sugar and continue to cook gently, stirring, until the sugar has dissolved then raise the heat, bring to the boil and boil rapidly for 10 minutes or until it is at setting point.
3. Remove from the heat and stand for 10 minutes.
Ladle jam into hot jars, cover and label (see notes below).
Notes:
see also General
preparations Jars
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added. Testing
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
Filling
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid. Storage
– Store
in a cool dark place.
|
