Elderberry Apple Jam with Bay

Preparation info

  • Difficulty


  • For approx.

    8 × 250 ml

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 2.5 kg ( lb) ripe elderberries
  • 2 cups chopped apples
  • 2.5 kg ( lb/11 cups) jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)
  • juice of 1 lemon
  • 6 bay leaves (preferably fresh)


Stem the berries and wash. Bring the berries to a boil in enough water to cover the bottom of a large pot. Immediately pour through a sieve and push through using a wooden spoon. Discard the peels and seeds. Return the pulp together with the apple chunks and bay leaves to a boil and add the sugar. Allow the jam to reduce for 30 minutes. Do the refrigerator test and fill clean jars. Tighten the lids and store upside down to cool.