Hi all,
I went blackberry picking yesterday and have about 4lb frozen, ready to make some jam, although Hubby now wants to try wine making, so I think we might have to share :)
Anyway, whilst we were picking the blackberries, I noticed that there were loads of elderberries nearly ripe. I can remember my mum making elderberry wine when I was young. I've looked through other threads about elderberries and have found a couple of recipes for jam, however, I've never tasted this, and I don't want to waste time and jars on this jam if its not something we're going to like.
So..... I know taste is a personal thing, but what does Elderberry Jam taste like? Is it a bit like blackcurrant ??? Also, is it easy to get the berries off the stalks ???
Oh and by the way, I'm a complete novice at both jam and wine making - nothing like jumping in at the deep end is there ::) so, any advice or tips would be most welcome.
Linda.
If you get comments like, tastes just like grandma use to make or better that the shop stuff you have cracked it. Do not always take recipe method as final. Sometimes a jam may need longer boiling if it is to set, or less. Different fruits have different levels of pectin in them. You can also try flavours you can not get in shops. I have made Peach & Nectarine. Proppally sealed jars do not have to be kept in the fridge just somewhere dark and too warm. Once opened put in fridge until finished.
Forgot, you can make a non alcohol drink with them, but never tried it. Here is a recipe for Mulled Ingredients
200ml/7fl oz full-bodied fruity red wine (like a New World Merlot)
1 small cinnamon stick
4 cloves
1 bay leaf
200g/7oz brown sugar
few strips of orange peel
4 ripe plums
2 ripe pears
200g/7oz blackberries, elderberries or blueberries
© Mark Hix, British: Simple Ways to Success, available at Sainsbury's £9.99.
Method
1. Put the red wine into a pan with the cinnamon, cloves, bay leaf, sugar and orange peel.
2. Bring to the boil and simmer gently for five minutes.
3. Remove from the heat and leave to cool.
4. Meanwhile, quarter and stone the plums. Peel, halve and core the pears, then cut each half into six wedges.
5. Put all the fruits in a bowl and pour the mulled wine over them.
6. Cover and leave for at least two hours, stirring occasionally.
7. Serve at room temperature, with thick Jersey cream.
Wine
Thanks for that Grant, sounds yummy, especially with the cream :)
Linda.
To get elderberries off the stalks, pick them in bunches (i.e. by the stalk).
When you get home ...
Sit down with the bunches, a bowl, kitchen fork with wide tines, newspaper on the floor around you, and a large drink
Tease the berries off the stems with the fork into the bowl. The newspaper catches stray berries before they stain the floor.
We used to do this as a family - my mother made elderberry cordial for winter, but I never got the recipe :'(
Thanks Supersprout - can I freeze the berries once they're off the stalks until I've got all my equipment ready?
Linda
Yes, good idea!
Great, I'm off to see if they're ready at the weekend.
Linda.
What about elderberry chutney? This needs keeping for 3 months before eating, so should be great for Christmas. Also keeps for years if stored correctly (allegedly!) Another recipe from my mums old book.
2pts elderberries
4oz seedless raisins
4oz demerara sugar
2 oz chopped onions
1/2oz salt
pinch cayenne pepper
pinch allspice
1 pt cider or good malt vinegar
Strip elderberries from stalks and place in large pan with other ingredients.
Cook gently stirring occasionally, until everything is soft and has thickened. When you draw a spoon through the liquid it should leave a trail in the mixture.
Choose jars with vinegar proof lids. Do not use paper covers or metal lids as vinegar can evaporate through paper and react wilth metal. (I suppose kilner jars would be ideal for this then).
Sterlilise jars by washing in hot soapy water, and rinse well. Place in oven on 1/4 or 225F or 110C until dry and warm.
Fill with the hot chutney and put lid on immediately.
Label, date and store in cool dark place.
If you try it, let me know if it works. Good luck.
Shas, thanks for that recipe, I'm going to try it and I'll let you know :D
Linda.
If you use the blackberries to make jam straining out the skins and seeds before boiling, then you can add a few more berries to the pulp and make the wine.
Elderberries are great!
They make a lovely rich and strong wine.
Last year I made blackberry and elderberry jam then apple and elderberry jam. The elderberry adds a certain flavour which brings the fruit flavours more alive - not sure how else to describe it but it's recommended! Also when making fruit crumbles/ pies etc add some elderberries. yum
I don't remember if I made it as a jam on it's own - sorry!
We'll try cordial this year too.
Must get out and collect some!
Just a thought.........
I'm still getting my jam jars ready and my wine making equipment and in the meantime, the elderberries are ripening ::)
So if I pick them, I know that I can take them off the stalks and freeze them for jam making later on but what about the wine?
I vaguely remember my mum putting the elderberries on the stalks in the fermenting bucket - does it matter - I suppose it makes a difference weight-wise if I take them off the stalks?
Can I just freeze a load 'off' the stalks and use them both for jam and wine???
Sorry to ramble on but I need to be sure what I'm doing before I start ;D
Thanks
Linda.