Our elderberry bush had a really good year. Which means I had enough fruit to try another batch of jam! In fact I had enough even after Windsor “helped” by picking and eating the berries off two or three clusters of fruit.
I did not, however, have enough berries to try and make a seedless batch. Maybe next time… But the seeds are small like raspberries or blackberries so they don’t detract too much from the sauce.
Oh yes. I said sauce. Because the jam didn’t set. Again. Anyone have a good tip for elderberry jam that actually firms up? I have this problem every time. This time around I added the amount of pectin called for in the recipe AND I cooked an apple down into the berries (apple adds bulk and natural pectin.) It’s pretty good elderberry sauce, I think it’ll be amazing stirred into yogurt. But the surprise winner for jam this year is the other batch pictured here:
That’s plum orange cardamom. The plums were going squishy in the fridge drawer by the time I made it*. Also they weren’t very tasty fresh. And I only peeled about half of them. But I didn’t want them to go completely to waste so I made up this recipe without even checking the Internet. I think it was something like 2 cups of flesh and juice from some small, slightly bitter, plums and an equal part sugar. One apple, some amount of pectin, a bit of dried orange peel, and a sprinkle of cardamom.
Ohh myyy is it amazing jam. Bright, tart, flavorful, zesty. I’m very sad about how few jars there are.
*these jams, and these photos, are at least 2 months old. This is just how far behind life I am right now.