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elderberry pear jam recipe

Elderberry and Pear Jam

Elderberry and pear jam is delicious and simple to make. It tastes great in deserts, spread on a piece of bread or just eaten with a spoon directly from the jar.

Ingredients

  • 1 kg 2.2lbs of pears (I used a heritage variety but and kind of pears will do)
  • 0,5 kg 1.1lbs of elderberries (with stems removed)
  • Juice of one lemon
  • 200 g 0.4lbs sugar
  • 2 tbsps of grounded cinnamon
  • gelling agent agar-agar or chia seeds

Instructions

  1. Cut the pears into quarters and remove the core. If you decide to use heritage pear varieties that are smaller in size I suggest to cut the meat around the core instead of halving them.
  2. Remove the elderberries from the stems and add them to the pot with pears. Add 200g of sugar, two table spoons of cinnamon and juice of one lemon. Stir well, cover and let it sit for 12 hours.
  3. After 12 hours add pectin put the pot on the stove and start to slowly heat up the mixture. When the mixture starts to boil blend it with an immersion blender.
  4. Cook the blended mixture for another five minutes. Pour it in clean, dry and sterilized jars. Turn the jars upside down and cover them with a blanket to let them cool down slowly.
  5. Store the elderberry and pear jam in dark, dry space together with other canned goods.
  6. Elderberry and pear jam can be used for baking sweets, as a spread on a piece of bread, mixed in a yoghurt or simply eaten with a spoon.

Recipe Notes

Elderberry and pear jam prepared according to the method above has a lot of elderberry seeds in it. If you don't like that I suggest juicing or pureeing the elderberries before adding them to the pears.