Blackberry & Elderberry Jam

When late summer and early autumn bring an abundance of fruits, preserving them is a perfect way to enjoy the season’s flavours long after it’s passed.

This jam is a fantastic combination of blackberries and elderberries giving it a special twist. If you only have blackberries you can replace the elderberries by extra blackberries, or make blackberry-apple jam instead.

Makes about 4 × 370g jars

  • Ingrediënts

    • 750g blackberries, rinsed
    • 500g elderberries, rinsed
    • 1kg granulated sugar

  • Method

    Strip the elderberries from their stems using a fork and remove any stray bits of stalk.

    Place the blackberries and elderberries in a saucepan with a splash of water. Heat gently and, once simmering, cook for about 5 minutes until the fruit softens.

    Add the sugar and stir until fully dissolved. Bring to a boil and let the jam cook until it reaches setting point.

    Pour the hot jam into clean, sterilised* jars while still warm. Seal immediately and allow to cool upside down.

How to sterilise jars and bottles

The easiest way is in the oven. Place your clean jars and lids (separated) onto a baking tray. Put the tray into a cold oven and set it to 110°C. Once the oven reaches temperature, leave them in for 15 minutes to sterilise.

Photography, words & recipes: © Anna Rubingh