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Elderberry Jam
Herbal Recipe
The Fruit Preserving Section of the Food Ministry issued during the War the following recipes for Elderberry Jam and Elderberry and Apple Jam.
Elderberry Jam
Ingredients and Directions:
To every pound of berries add 1/4 pint ofwater, the juice of 2 lemons and 1 pound of sugar. Boil from 30 to 45 minutes, until it sets when tested. Put into jars and tie down when cold.
For Elderberry Jelly:
The Elderberry will, of course, also make a jelly. As it is a juicy fruit, it will not need the addition of any more liquid than, perhaps, a squeeze of lemon. Equal quantities of Elderberry juice and apple juice, and apple juice from peeling, will require 3/4 pound of sugar to a pint. Elderberry Jelly is firm and flavorous, with a racy tang.
When the fruit is not quite ripe, it may be preserved in brine and used as a substitute for capers.
Elderberry and Apple Jam
Ingredients:
6 pounds Elderberries
6 pounds sliced apples
12 pounds sugar
Directions:
Make a pulp of the apples by boiling in water until soft and passing through a coarse sieve to remove any seeds or cores. The Elderberries should also be stewed for half an hour to soften them. Combine the Apple pulp, berries and sugar and return to the fire to boil until thick.
Variation:
Equal quantities of Elderberries and Apples, 3/4 pound sugar and one lemon to each pound of fruit. Strip the berries from the stalks, peel, core and cut up the apples and weigh both fruits. Put the Elderberries into a pan over low heat and bruise them with a wooden spoon. When the juice begins to flow, add the Apples and one-third of the sugar and bring slowly to the boil. When quite soft, rub all through a hair sieve. Return the pulp to the pan, add the rest of the sugar, the grated lemon rind and juice and boil for half an hour, or until the jam sets when tested. Remove all scum, put into pots and cover.
