How to Make Elderberry Jam With Agave

Elderberries are small, dark and tart fruits, brimming with antioxidants and vitamin C. Elderberries make a sharp jam that is delicious on bread, scone or pancakes, but sometimes combining fresh berries with the amount of sugar typically used in jam seems unhealthy. Replace the sugar with agave nectar for a more guilt-free jam that still tastes great. Agave and elderberry jam is also yummy poured over ice cream and is tart enough to go well with cheeses and cold meats.

Things You'll Need

• 8 cups crushed black, blue or purple elderberries
• Heavy-bottomed saucepan
• Stove
• 1 1/2 cups agave nectar
• Wooden spoon
• 2 tbsp. lemon juice or vinegar
• 3 1/2-liter canning jars
• Refrigerator

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Instructions

1. • 1

     Place 8 cups crushed elderberries in a heavy-bottomed saucepan and set over a medium heat on the stove.

   • 2

     Add 1 1/2 cups agave nectar to the elderberries and bring the mixture to the boil.

   • 3

     Reduce heat and stir the mixture occasionally as it cooks and thickens for about half an hour.

   • 4

     Remove the saucepan from the stove and stir in lemon juice or vinegar. Add more or less to taste.

   • 5

     Pour the mixture into three sterilized half-liter canning jars and allow it to cool before putting on the lids and refrigerating. Use the jam within three weeks.