Elderberries cooked down with sugar and a touch of lemon until thick, dark, and deeply fruity. It is not a shy jam: it is bold, fragrant, and concentrated, with an elegant sweet-tart edge. When it coats the spoon, it is already speaking.
Check the elderberries and remove stems, leaves, or bruised fruit. Rinse quickly and drain well; do not let them sit in water, because we want concentrated fruit, not purple water in disguise.
Place the elderberries in a medium pot with the water. Cook over medium heat for 10 minutes, stirring occasionally, until the fruit bursts and the liquid looks dark and fragrant. Do not taste raw elderberries; they need to be fully cooked.
Add the white sugar, lemon juice, and salt if using it. Stir until dissolved and cook at a medium boil for 20 to 25 minutes, skimming foam if it appears, until the jam looks glossy and begins to thicken.
To test the set, spoon a little onto a cold plate and wait
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat and let the steam settle for 5 minutes. Transfer the jam to a clean glass jar and let it cool uncovered until the strong heat drops. It should be dark, thick, and deeply glossy.
