Elderberry Jam
β¨ From the Orchard
At Deeβs Nutz and Berries in Brodhead, WI, our elderberry rows burst into beauty each season with deep purple clusters that have long enchanted herbalists and chefs alike. Elderberries arenβt just flavorfulβtheyβre legendary. Ancient Greeks, Native Americans, and early settlers all used elderberries in teas, tonics, and syrups. But did you know these berries are also rich in vitamin C and packed with anthocyanins, which may support immune health and reduce inflammation?
With our farm opening to the public in 2028, we look forward to sharing these nutrient-dense berries in all their formsβincluding this unforgettable elderberry jam. Smooth, dark, and just the right amount of tart, this preserve is a farm-to-jar experience like no other. Whether you’re spreading it on toast, pairing it with cheese, or glazing a roast, elderberry jam is a pantry essential that adds depth and delight.
To explore more about our elderberries and future U-pick opportunities, visit our Elderberry U-Pick and Recipes page. For deeper insight into the health benefits of this ancient berry, browse Mount Sinaiβs Elderberry Overview.
Elderberry Jam
π½οΈ Elderberry Jam Ingredients
- 4 cups fresh or frozen elderberries, stems removed
- 1/4 cup water
- 1 tbsp fresh lemon juice
- 1 box (1.75 oz) low-sugar fruit pectin
- 3 cups granulated sugar
- Optional: 1/2 tsp ground clove or cinnamon for a spiced variation
π₯£ Elderberry Jam Instructions
- First, combine the elderberries and water in a heavy saucepan. Simmer gently over medium heat for 10 minutes, mashing the berries slightly to release their juice.
- If you prefer a smooth jam, strain the mixture through a fine mesh sieve or food mill to remove seeds and skins.
- Next, return the juice and pulp to the pot. Stir in lemon juice and pectin. Bring the mixture to a rolling boil while stirring continuously.
- Add all of the sugar at once. Continue stirring and return to a full boil. Let it cook for 1β2 minutes.
- Remove from heat and skim off any foam that forms on the surface.
- Carefully ladle the hot elderberry jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
- Finally, let the jars cool undisturbed for 12β24 hours. Check seals before storing.
π From the Orchard Tip
- π« Add a gourmet twist: Stir in a splash of balsamic vinegar or red wine just before cooking for a complex finish.
- π Creative serving ideas: Pair with soft cheeses, swirl into yogurt, or spread on crusty bread.
- π· Savory sidekick: Use elderberry jam as a glaze for pork, duck, or venison. It caramelizes beautifully.
- π§ Freeze for flexibility: Preserve elderberries during peak harvest and make jam in winter months.
- π Perfect for gifting: Dress up small jars with kraft paper, twine, and handwritten labels.
- π‘οΈ Storage guide: Keep sealed jars in a dark, cool pantry for up to 12 months. Once opened, refrigerate and use within 3 weeks.
More to Savor from the Orchard
- Education & Research
- Harvest & Farm Life
- Preserving & Storage
- Recipes
- Sustainable Farm Living
- Wellness & Herbal Remedies
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