| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 pound elderberries
2 cups granulated sugar

1/2 cup water

Juice of 2 lemons (or scant 1/2 cup)

1. 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.
2. Pour hot jam into sterilized jars. Seal and store in a cool dry place.
3. 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.