A great way to quickly preserve the flavor of elderberries for later use on toast or in desserts.
Makes 4 half-pint jars
4 cups fresh elderberries
3 cups granulated sugar
2 tablespoons lemon juice
4 half-pint Mason jars, sterilized
Bring ingredients to a boil, stirring until sugar dissolves. Continue boiling, stirring occasionally, for about 20 minutes until mixture reaches 220° or when jam falls in a “sheet” when spoon is removed. Pour evenly into jars and seal.