BLACKBERRY & ELDERBERRY JAM




blackberry cinnamon jam
ingredients :
500 g blackberries
100 g gula java sugar brut
2 cinnamon sticks
1/2 lemon
1 dl water

directions :
1. Wash the berries thoroughly. Take out any damaged, unripe or overripe ones and save them for snacking or baking pies. Put in a pan, add cinnamon sticks and water, cover, and cook for about 10 minutes.
2. Add gula java and lemon juice. Cook uncovered until the jam reaches its desired thickness. To check if it is sticky enough, take out a little bit with a clean spoon, put on a plate, set to cool for a minute and see if it stops running. If it doesn't, cook a little longer. Taste! Maybe you want to add some more gula java or lemon. Remove cinnamon sticks.
3. Fill up jars to just below the edge (uncooked foods need more space). Place lid on top, rubber band in between, and close with 4 clips at equal distance.
4. Put the jars in a water bath canner or a large pot. If your canner or pot doesn't come with a grid on the bottom, place a towel instead, so the jars won't touch the bottom. You can stack your jars if you need to. Fill with water until the top jar is under water for 3/4 of its height. Make sure the temperature of the water you add equals the temperature of the content of your jars, otherwise the jars will break.
5. Set the canner to 80 degrees Celsius (check the manual of your canner), or check with a thermometer. Once the water reaches 80, leave the jars in for 10 minutes. Immediately remove from canner or pot. Place jars on a wooden surface or kitchen towel and set to cool for 24 hours.
6. Remove clips. The little tab of the rubber band you use to open the jar with should be facing down. To make absolutely sure the jar drew vacuum you can hold it at its lid over the kitchen sink (if not, eat it!). Label and store at a cool place. Check regularly if you see any mold occurring and if the little tab is still facing down. Store for over a year, but once opened, keep refrigerated.

elderberry vanilla jam
ingredients : 
500 g elderberries
125 g honey (I used acacia honey, it's mildly sweet in taste and not very outspoken)
2 vanilla beans
1/2 lemon
1 dl water

directions :
1. Wash the bunches thoroughly. Scoot down and take out any red or green berries, these are unripe and toxic. Put in a pan.
2.  Slice the vanilla beans in half from top to bottom, scrape out marrow and add both marrow and pod to the berries. Add water, cover, and cook for about 15 minutes.
3. Add honey and lemon juice. Cook uncovered until the jam reaches its desired thickness. To check if it is sticky enough, take out a little bit with a clean spoon, put on a plate, set to cool for a minute and see if it stops running. If it doesn't, cook a little longer. Taste! Maybe you want to add some more lemon or honey. Remove vanilla parts.
4. Fill up jars to just below the edge (uncooked foods need more space). Place lid on top, rubber band in between, and close with 4 clips at equal distance.
5. Put the jars in a water bath canner or a large pot. If your canner or pot doesn't come with a grid on the bottom, place a towel instead, so the jars won't touch the bottom. You can stack your jars if you need to. Fill with water until the top jar is under water for 3/4 of its height. Make sure the temperature of the water you add equals the temperature of the content of your jars, otherwise the jars will break.
6. Set the canner to 90 degrees Celsius (check the manual of your canner), or check with a thermometer. Once the water reaches 90, leave the jars in for 10 minutes. Immediately remove from canner or pot. Place jars on a wooden surface or kitchen towel and set to cool for 24 hours.
7. Remove clips. The little tab of the rubber band you use to open the jar with should be facing down. To make absolutely sure the jar drew vacuum you can hold it at its lid over the kitchen sink (if not, eat it!). Label and store in a cool place. Check regularly if you see any mold occurring and if the little tab is still facing down. Store for over a year, but once opened, keep refrigerated.

Enjoy the wild life!

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