I’ve been making elderberry jam from foraged elderberries the past few years, and the only “safe” recipe I’ve found called for around 60% sugar to 40% fruit by weight. Apparently there’s not enough acid in elderberries to make it shelf stable with water bath canning, so the “safe” recipe uses sugar alone as the bacteria inhibitor. I didn’t like it so I used apple cider vinegar and about 25% sugar. Tasted wonderful and I didn’t die after it sat in the pantry for about a year lol.
Haha! Glad you didn’t die! 😂. That’s so awesome to hear though. Do you have elderberries on your property? I have 3 varieties that I grow here but I haven’t been able to get fruit yet. I’m really working on them this year, with fresh soil & compost, hoping they’ll do better next year. I’ve been having issues with grasshoppers and locusts attacking them these past 2 years. Hopefully next year we’ll get fruit! I can give you some cuttings if you need some!
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I’ve been making elderberry jam from foraged elderberries the past few years, and the only “safe” recipe I’ve found called for around 60% sugar to 40% fruit by weight. Apparently there’s not enough acid in elderberries to make it shelf stable with water bath canning, so the “safe” recipe uses sugar alone as the bacteria inhibitor. I didn’t like it so I used apple cider vinegar and about 25% sugar. Tasted wonderful and I didn’t die after it sat in the pantry for about a year lol.
❤
Haha! Glad you didn’t die! 😂. That’s so awesome to hear though. Do you have elderberries on your property? I have 3 varieties that I grow here but I haven’t been able to get fruit yet. I’m really working on them this year, with fresh soil & compost, hoping they’ll do better next year. I’ve been having issues with grasshoppers and locusts attacking them these past 2 years. Hopefully next year we’ll get fruit! I can give you some cuttings if you need some!
❤