I brought him a few jars and asked him how close I’d gotten to the taste of his childhood memory. "It’s pretty darn close,” he says.
Ingredients
SERVINGS: Yields about 16 ounces jam
- 3 pounds (7–8 cups) fresh elderberries
- 2½–3 cups sugar (depending on taste)
- A pinch of kosher salt
- 1 lemon, sliced plus 1 tablespoon lemon juice
Preparation
Combine sugar with berries and let sit an hour or up to overnight.
Transfer sugar and berries to a stockpot over medium-high heat until sugar dissolves, stirring occasionally. Bring to a boil, then reduce heat and add lemon slices and salt. Simmer for 10 minutes.
Cool slightly and carefully transfer to a food mill or strainer. Process to remove seeds and return berry mixture to stockpot.
Add lemon juice and simmer for 5 minutes, or until jam is desired thickness.
