A Fast, Simple, Delicious Elderberry Refrigerator Jam Made from Dried Elderberries

Got 30 minutes and some dried elderberries? Then you’ve got elderberry jam!

There’s no faster or easier elderberry jelly or jam recipe. Since it’s a refrigerator jam, this recipe requires no canning or processing after the jam is made. Fill the jars, pop in the fridge, and you’ve got one more easy way to incorporate the goodness of elderberry into your everyday diet.

Easiest Elderberry Jam

Ingredients:

Instructions:

Measure the ½ cup dried elderberries into a small glass bowl or two-cup glass measuring cup. Add the ¾ cup cold water to the dried berries. Cover and refrigerate overnight (or eight to twelve hours) to rehydrate berries. (Alternatively, if you are short on time, you may bring the water and berries to a low boil and then simmer for 10 to 15 minutes. Time permitting, rehydration is slightly better with the overnight cold-soak method, but either method will work. Read here for more on how to rehydrate dried elderberries for recipes.)

Pour the rehydrated elderberries and any remaining juice/water into a medium saucepan. Add the lemon juice and additional ½ cup water, stir to combine, then bring to a boil.

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Remove from heat and carefully transfer the mixture into a blender or food processor. Keeping your hand on the lid of the blender, blend the berry mixture until a smooth, uniform consistency is reached (a few minutes).

Return the blended mixture to the pan. Sprinkle the powdered pectin over the berry mixture. Let rehydrate for one minute and stir to incorporate.

Stir constantly while heating and bring the mix to a full rolling boil that cannot be stirred down. Turn off the heat. Add the honey (or sugar). Stir to combine.

Heat, stir, and return the entire mixture to a rolling boil. Continue to boil for one minute, then remove from heat. Skim foam if necessary.

Pour the hot jam into jars. Cap and let cool for several hours. Refrigerator jam must be stored in the refrigerator, even before use, and is not considered shelf-stable at room temperature as it is not a canned product.

Yields three, eight-ounce jars of jam.

*This recipe originally appeared in The Complete Elderberry Tea Book. It has been adapted from a recipe from Frontier Co-Op, with changes made to improve sweetness and instructions. Enjoy!

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