How to Make Elderberry Jam - Nutritious & Delicious
I have recently posted a new video which details the canning process in more detail and discusses other methods of canning which are considered to be safer than the open kettle method shown here. Please consider watching that video as well -
Here's how I made elderberry jam from the bushes growing in my backyard. It's actually quite simple to do, super cheap, and ensures that I'll have an awesome source of vitamins and antioxidants available in the winter time when fresh fruit is more difficult to come by.
Elderberries contain a lot of vitamin C, decent levels of iron & vitamin B6, and many other minerals and nutrients!
I realized after I recorded this that I incorrectly stated that agar agar is made from a root. It is actually made from algae. Arrow root powder is made from a root and can be used similarly to thicken soups, jams, ice creams, etc. Apologies for that error.
The most important thing to note is the last topic I mention in the video. Elderberry should be cooked as the seeds have a toxic compound that can lead to cyanide poisoning. Cooking destroys these compounds and makes the seeds safe to eat.
I look forward to making more fruit preserves as my food forest continues to grow and develop.
If you've enjoyed this video, please consider supporting me via Patreon -
Anti-viral Elderberry Jelly!
(update 10-25-20: I made a batch of elderberry syrup this week if you want to try that instead of jelly--it's a simpler process. You'll need to have some honey handy--or vegetable glycerin! ) Hi, this is Lori Fiechter working with my homegrown elderberries today. I was making elderberry syrup before it was cool. I mean, I was even growing my own elderberry plants before elderberry syrup was the in thing in our neighborhood. Bragging rights, oh, sí.
But this year, I'm trying something new. It dawned on me a few days ago that I'd seen elderberry jelly in a specialty shop somewhere. I looked up a recipe and decided to at least see how elderberry jelly would turn out. Besides, I’m on a jelly-making roll right now. (one might say I'm on a jelly roll)
This jelly is much more concentrated than the elderberry syrup I normally make. I'm not sure how much of it to take; I usually take
1 T. of syrup several times of day at the first sign of a scratchy throat. I'm guessing I'll only need to take around a teaspoon or so of jelly. I made another batch of naan, so I can always eat in on that!
Also in this video, I'll show you my special trick for separating berries from the stems. I think it's rather clever.
You know, I never had much time in years past for jam and jelly making once school started, but this year I have plenty of time to experiment! It seems like such a very, very long time ago that I was writing lesson plans, making cloze lyrics for Spanish pop songs, and grading papers. I hated grading papers... I don't miss all that work and time investment!
Of course, I still miss my students. That's different. Completely different!
How to Can Grape Jelly
Here's how to can grape jelly. I'm showing two ways to extract grape juice.
Elderberry Jam -- EASY!
Join me as I make elderberry jam for the first time! The recipe was easy and you can
follow along to make your own:
3 1/2 cups berry juice
1 package powdered pectin
2 tablespoons lemon juice
5 cups sugar
Combine fruit juice, pectin and lemon juice in a large pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Ladle hot jelly into hot (sterilized) jars, leaving about 1/2 inch headspace (or 1/4 inch). Close with two-piece lids and process 5 minutes in a boiling-water canner. Makes about 6 half pints.
Music: Acoustic Guitar 1 by Audionautix is licensed under a Creative Commons Attribution license (
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The Only Real Solution To Fix Runny Jam Or Jelly (Using ONE Simple Ingredient!)
Runny jam is the worst! But no longer is it necessary to sit idly by with disappointment!
Here is the product that I use in the video:
For a vegan source:
Hello everyone and welcome to this video! Today I'm doing a bit of a public service announcement here. You see I see all of these posts on canning groups and places like that where people have made Jam or jelly and they spent all this time and money and for whatever reason it turns out runny. Then invariably the story involves tears and crying. When they bring this to the group everyone of course says well we call that syrup. You just made syrup, or you just made ice cream topping. And I applaud these efforts to make people feel better and make use of things that didn't quite turn out. But to me that's kind of like saying I'm sorry your team didn't win the Superbowl , but hey at least they were the conference champions! Now does that really make you feel better? No it does not and that's because nobody cares about conference champions and if somebody really wanted to make ice cream topping they would just make ice cream topping. But really this whole situation is unnecessary. Never again will you have to cry over runny Jam or jelly that you spent hours making and I'll tell you why. While it's true that after you've can something that's it it's done and there's no way to easily un can it, fix it and recan it, you're looking at a whole lot of extra time and wasted materials. But let's not forget that once you open the jar there are things you can do. The Ball canning book says that if your salsa is too runny you can add cornstarch to it, again only after you've canned it. Well we're not going to fix our running jelly with cornstarch, although maybe you can I don't know I guess I've never tried. Instead we're going to go back to our Childhood Days and revisit something you probably ate in elementary school...
How to Make Low or No Sugar, Pectin Free Jam
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!