Ebony jam - a tasty, useful and easily prepared billet. But not all the housewives know that this delicacy is made only from black berries. It is rich in vitamin C, which is almost completely preserved in the billets from this curative plant. This unusual jam has an interesting flavor and a rich dark ruby color. We will tell you how to make an elderberry jam.
The recipe for elderberry jam
Ingredients:
- granulated sugar - 1 kg;
- black elderberry - 1 kg.
Preparation
So, firstly, the berries are thoroughly washed in several waters. Then we dry it, peel it off and turn it into a saucepan. We knead the berries a little with a mortar so that it gives juice, and put it on the stove. We are waiting for the contents to boil, reduce fire and continue to extinguish berries. When the mass is well boiled to decrease in volume by half, fill it with sugar and mix thoroughly, so that the crystals completely dissolve. We weld the jam for another 10 minutes, constantly stirring so that it does not burn out. Now we remove the delicacy from the plate, pour on the jars prepared in advance, close the lids, cover with a warm blanket from the top and leave until completely cooled.
Jam from elderberry berries
Ingredients:
- black elderberry - 1 kg;
- water - 200 ml;
- granulated sugar - 700 g.
Preparation
Berries are washed, separated from twigs and petioles. Then, from sugar and water, cook the sweet syrup and gently lower the processed elder in the boiling mass. Cook on the smallest fire for about 10 minutes, and then cool. After half an hour, repeat the brew and do so at least 2 times, constantly cooling the jam. Ready jam from black ripe elder eggs is poured over cans, rolled up with lids and we put it into the cellar.
Recipe jelly jam from black elderberry
Ingredients:
- black elderberry - 1 kg;
- granulated sugar - 1250 g;
- citric acid - 5 g;
- pectin powder - 40 g.
Preparation
Fruits are processed, washed and twisted half of the berries through a meat grinder. Then shift the resulting mass into a large saucepan, pour out the remaining berries and cook on a weak fire for about 7 minutes, stirring. Then we pour out half a kilogram of sugar, pectin powder, stir constantly and continue to cook. When the fruits become soft and our jam begins to thicken, gradually add all the remaining sugar and cook until the jam is not jelly. At the very end, we throw the citric acid dissolved in a spoonful of cold water, mix it and quickly put it into the heated jars. Close the lids, put it upside down and cover with a cloth. As soon as our jam completely cools, we move it to storage in a cellar or refrigerator.
Egg jam with gooseberry
Ingredients:
- black elderberry - 1 kg;
- gooseberries - 300 g;
- granulated sugar - 1.2 kg.
Preparation
Wash the berries from the twigs and cook in water for about 7 minutes. Then we discard them in a colander and, when the liquid drains, we grind it through a sieve. Gooseberries washed, kinked through a meat grinder. Next, combine the ingredients, fall asleep with sugar and cook until thick.
How to cook jam with elderberries and lemon
Ingredients:
- black elderberry - 2 kg;
- granulated sugar - 3 kg;
- lemon - 3 pieces;
- water - 1.5 liters.
Preparation
From the lemon we squeeze out all the juice. We prepare syrup from sugar and water. Berries are washed, immersed in boiling water and blanched for about 3 minutes, and then gently drained it. In a pan with berries carefully pour hot syrup, lemon juice and cook the delicacy until ready, stirring with a wooden spoon. Ready jam with lemon and berries is packed in clean jars and rolled.