This peach elderberry jam recipe is a unique departure from traditional summer jams. Elderberries make this jam fuller and fruitier, with just a touch of wine flavor. Makes 32 ounces of jam, or enough to fill about four or five 8-ounce jam jars.
Course Dessert
Cuisine American
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 16servings
Calories 65kcal
Author Stephanie Stiavetti
Ingredients
4cupspeeled and finely chopped peaches
1tablespoonlemon juice
1/2cupelderberry syrup
1/2teaspoonbutter
4tablespoonscalcium water
3/4cupsugaror Splenda, ideally superfine (try pulsing in your food processor)
Wash and rinse your jars and lids. Put them in a pot of water and bring it to a simmer.
In a saucepan, mash your peaches with a potato masher until you get a consistency you like. Feel free to leave chunks if you like a chunkier jam.
Add lemon juice, elderberry syrup, and butter to peaches, mixing well.
Add calcium water to peaches, again mixing well.
In a separate bowl, measure out and mix your sugar and pectin. Make sure it’s mixed very thoroughly.
Bring fruit to a boil. Add pectin/sugar mixture in 4 increments, making sure to mix well after each addition. Keep mixing vigorously for 2 more minutes – if you don’t get the pectin and sugar fully dispersed, you’ll get weird lumps.
Return peaches to a boil, and remove from heat.
Fill jars to leave 1/4-inch of headroom. Wipe rims with a clean cloth and secure lids and rings.
Heat process for ten minutes (this time may change depending on your altitude – please see a canning book for guidelines).
Remove from water and let jars cool on a cutting board or folded towel on the counter. Let rest, undisturbed, overnight.