1 pound elderberries
2 cups sugar
1/2 cup water
Juice of 2 lemons (or scant 1/2 cup)
Place all ingredients into a large saucepan, mixing thoroughly. Cook down over medium heat for 30 to 40 minutes or until mixture is tested and “sets” when a small amount is removed and allowed to cool.
Pour hot jam into sterilized jars. Seal and store in a cool dry place.
Storage life on shelf, one year.
Makes about 1 to 2 pints.
Note: Elderberries should never be eaten raw. All parts of the plant contain the toxin hydrocyanic acid which is destroyed by cooking. Red elderberry (S. pubens) is considered poisonous and should not be used since cooking does not destroy enough of the toxin.