Jamming with the elderberry

ByRasa Pelham
A cardboard box filled with freshly picked apples, resting on a grassy surface.

I am loving autumn, mainly because the gardens and parks are full of berries, fruit and veg.

My dad keeps sending me photos of the produce he’s gathering from his big garden. He is the proud owner of many apple trees.

In return, I send him mine. I am the proud owner of rhubarb.

To be fair, my garden is much smaller than his.

A hand holding several stalks of freshly harvested rhubarb with large green leaves in a garden setting.

The other day I went for a run with my neighbour Anna. Along the river we found elderberries just waiting to be picked.

On the way home we were already planning what to do with our little harvest. Anna couldn’t wait and made her jam that very afternoon — sugarless elderberry sweetened with honey and a drizzle of lemon.

A close-up shot of bubbling elderberry jam in a saucepan, showcasing the dark berries and a vibrant red liquid.

Two days later I carried on the experiment, combining elderberries with apples and my lovely rhubarb. First, though, the berries needed sieving — those tiny seeds demand patience.

If you still have elderberries around you, it’s not too late.

A decorative label for elderberry jam, featuring a branch with elderberries and the text 'Elderberry Jam' in a cursive font.

ELDERBERRY JAM

  • 500g elderberries
  • 500g jam sugar

1. Wash the elderberries under cold running water and gently pull off the berries from the stems (you can freeze the berries prior to make this job easer).
2. Cook the berries in the dry saucepan until the juice until the juice start running. Use the wooden spoon to bruise the berries slightly.
3. Add one third of sugar into the saucepan and continue cooking everything until the berries becomes thoroughly soft and pulpy.
4. Sieve the mixture trough the fine mesh (no seeds must go through).
5. Put the pulp, juice and remaining sugar back into the cleaned saucepan. Let this simmer for half an hour, stirring and skimming frequently.
6. Remove the pan from the heat and skim off any impurities from the surface using a slotted spoon. Leave to cool for 5 minutes. Pour the Elderberry Jam into heated sterilised jars and seal. Leave the jars to cool completely, then label and store in a cool, dark place.

A decorative label for elderberry and rhubarb jam, featuring hand-drawn text and illustrations of elderberries on a pink background.

ELDERBERRY & RHUBARB JAM

  • 350g rhubarb (trimmed and cut into 1cm pieces)
  • 300ml water
  • 1tbsp rose water (my secret ingredient ;))
  • 150g elderberry jam
  • 350g jam sugar

1. Put rhubarb, water and rose water into the saucepan and bring it to boil.
2. Cook the rhubarb for 10min and then add elderberry jam and sugar.
3. Boil the jam for another 15 min.
4. Remove the pan from the heat and leave to cool for 5 minutes. Pour the jam into heated sterilised jars and seal. Leave the jars to cool completely, then label and store in a cool, dark place.

A decorative label for Elderberry and Apple Jam, featuring hand-drawn illustrations of elderberries and an apple on a pink background.

ELDERBERRY & APPLE JAM

  • 350g apples (peeled, cored and chopped)
  • 80ml water
  • 1tbsp cinnamon
  • 150g elderberry jam
  • 350g brown sugar

1. Put apples and water into the saucepan and bring it to boil.
2. Cook the apples for 10min and then add elderberry jam, sugar and cinnamon.
3. Boil the jam for another 15 min.
4. Remove the pan from the heat and leave to cool for 5 minutes. Pour the jam into heated sterilised jars and seal. Leave the jars to cool completely, then label and store in a cool, dark place.

Three jars of homemade jam labeled 'Elderberry & Rhubarb Jam,' 'Elderberry & Apple Jam,' and 'Elderberry.' The jars have decorative lids and are placed on a surface with leafy greenery in the background.

Happy jamming!
Rasa 🙂 

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