Dee’s Elderberry Mixed Fruit Jam

The old country road behind my grandmother’s house was lined with elderberry bushes, their heavy branches laden with dark purple fruit each summer. We’d spend sweltering afternoons picking them, swatting at mosquitos, our fingers stained a deep, indelible violet. Grandma Dee, as we affectionately called her, would transform those berries into the most magical, jewel-toned jam, a taste of summer sunshine that we’d savor all winter long. It wasn’t just elderberries, though, she had a knack for combining whatever fruits were ripe and abundant. Each batch was a little different, a delicious experiment in seasonal abundance. I’ve finally recreated her process, and though my road is paved and my bugs are fewer, that jam still carries a whisper of those happy, sun-drenched days.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 5 hours 0 minutes
• Total Time: 5 hours 30 minutes
• Yields: 26 1/2 pints
• Dietary Type: Vegetarian

Ingredients

• 8 cups elderberries
• 3 cups red grapes
• 1 cup white grapes
• Water, enough to cover
• 5 lbs sugar
• 1 1/2 lbs brown sugar
• 1 1/8 cups strawberries
• 2 cups raspberries
• 8 cups pitted cherries
• 1 (3 ounce) package Sure-Jell
• 1 (3 ounce) package strawberry Jell-O gelatin dessert
• 1 (3 ounce) package cherry Jell-O (black)

Equipment Needed

• Large Stockpot
• Strainer or Cheesecloth-lined Colander
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Canning jars (1/2 pint)
• Canning equipment (jar lifter, funnel)

Instructions

1. Begin by preparing your elderberries and grapes. Wash them thoroughly. There’s no need to remove the tiny stems from the elderberries at this stage, as they will be strained out later. Make sure to seed the grapes. This step is essential for a smooth jam.
2. In a large stockpot, combine the elderberries, red grapes, and white grapes. Add enough water to just cover the fruit.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for approximately 1 hour, or until the fruit is very mushy and well-cooked. Stir occasionally to prevent sticking.
4. Carefully remove the cooked fruit mixture from the pot and place it into a strainer or a cheesecloth-lined colander set over a large bowl. Allow the mixture to drain completely, pressing gently on the solids to extract as much juice as possible. Discard the solids. This step removes the seeds and skins from the elderberries, leaving you with a smooth juice base.
5. Pour the extracted juice back into the stockpot. Add the sugar and brown sugar.
6. Stir the mixture well to dissolve the sugars. Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
7. Once boiling, add the remaining fruit: strawberries, raspberries, and pitted cherries.
8. Continue to cook the mixture, stirring frequently, until it thickens and coats the back of a spoon. This process can take a significant amount of time, so be patient. The exact time will depend on the water content of your fruit and the heat of your stove.
9. Once the mixture has thickened sufficiently, remove the pot from the heat. Sprinkle in the Sure-Jell, strawberry Jell-O gelatin dessert, and cherry Jell-O (black).
10. Stir well to ensure that all the gelatin powders are completely dissolved.
11. Return the pot to the stove and cook on low heat, stirring as needed, for another hour. Monitor the consistency closely. If the water level gets too low and the jam starts to become too thick, add a small amount of water to prevent scorching.
12. When the jam has reached the desired consistency, remove it from the heat. The mixture should be thick but still spreadable.
13. Carefully pour the hot jam into sterilized 1/2 pint canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean with a damp cloth.
14. Place the lids on the jars and screw on the bands fingertip tight.
15. Process the jars in a boiling water bath for the appropriate time according to your altitude and canning guidelines. This step ensures a proper seal and preserves the jam for long-term storage.

Expert Tips & Tricks

• Elderberry Selection: Choose fully ripe, deep purple elderberries. Avoid green or unripe berries, as they can be toxic.
• Sugar Adjustment: The amount of sugar in this recipe can be adjusted to suit your taste, but remember that sugar also acts as a preservative. Reducing the sugar significantly may affect the shelf life of the jam.
• Pectin Alternatives: If you prefer not to use commercial pectin (Sure-Jell), you can increase the cooking time to allow the jam to thicken naturally. However, this may result in a darker, more caramelized flavor.
• Jell-O Flavor Profiles: Feel free to experiment with different Jell-O flavors to customize the taste of your jam. Raspberry or other berry flavors would also work well.
• Testing for Doneness: A reliable way to test for doneness is to place a small spoonful of jam on a chilled plate. If it sets up quickly and forms a skin, it’s ready.
• Preventing Scorching: Stirring frequently, especially during the later stages of cooking, is crucial to prevent the jam from sticking and scorching. A heavy-bottomed pot can also help distribute heat more evenly.
• Dealing with foam: Skim any foam that forms on the surface of the jam during cooking to ensure a clear, bright color.

Serving & Storage Suggestions

Dee’s Elderberry Mixed Fruit Jam is delicious served on toast, biscuits, or scones. It also makes a wonderful filling for pastries, cakes, or thumbprint cookies. A dollop alongside roasted meats, like pork or venison, provides a sweet and tangy counterpoint.

Once opened, store the jam in the refrigerator. It will keep for several weeks. Properly sealed and processed jars of jam can be stored in a cool, dark place for up to a year. Check the seals before using to ensure the jam is still safe to eat. If the seal is broken or the jam shows signs of spoilage (mold, off-odor), discard it.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	5mg	0%
Total Carbohydrate	30g	10%
Dietary Fiber	1g	4%
Sugars	25g	N/A
Protein	0g	0%

Variations & Substitutions

• Low-Sugar Jam: Use a sugar substitute suitable for jam making to reduce the sugar content. You may need to adjust the amount of pectin accordingly.
• Spiced Jam: Add a pinch of ground cinnamon, cloves, or nutmeg to the jam during the cooking process for a warm, spiced flavor.
• Citrus Zest: A tablespoon of lemon or orange zest can add brightness and complexity to the flavor.
• Other Fruits: Feel free to incorporate other fruits that are in season, such as blackberries, peaches, or plums. Adjust the cooking time as needed.

FAQs (Frequently Asked Questions)

Q: Why do I need to strain the elderberries?
A: Straining the elderberries removes the seeds and skins, resulting in a smoother, more enjoyable texture. Elderberry seeds can also be slightly bitter.

Q: Can I use frozen fruit in this recipe?
A: Yes, you can use frozen fruit, but be aware that it may release more liquid during cooking, so you may need to increase the cooking time to achieve the desired consistency.

Q: Do I need to sterilize the jars before canning?
A: Yes, sterilizing the jars is essential to kill any bacteria or microorganisms that could spoil the jam. You can sterilize them by boiling them in water for 10 minutes.

Q: How do I know if the jars are properly sealed?
A: After processing, the lids should be concave and not flex when pressed down. You should also hear a “pop” sound as the jars cool and seal.

Q: What if my jam doesn’t set?
A: If your jam doesn’t set, you can try re-cooking it with additional pectin or a small amount of lemon juice. Be sure to follow the instructions on the pectin package carefully.

Final Thoughts

Dee’s Elderberry Mixed Fruit Jam is more than just a recipe; it’s a taste of tradition, a connection to simpler times, and a celebration of seasonal abundance. I urge you to try this recipe and create your own batch of homemade goodness. Share it with loved ones, spread it on your favorite treats, and savor the taste of summer all year long. And don’t hesitate to adapt it to your own tastes and available fruits; Grandma Dee would have loved that! Enjoy!