This jam has a quite caramel-ish rich flavour because of the elderberries. I took out the fridge some brie and left stand for about 1 hour at room temperature after that with this jam was delicious.
- 1.4 kg blackberries
- 500 g elderberries
- 2Â½ cups sugar
- 1 tbsp vanilla paste
- 1Â½ sacks Haas Quittin 3:1 â 15 g pectine
- 100 ml CrÃ¨me de Cassis
- Pick the elderberries off the stalks â if one or two doesnât come off easily, donât worry, they arenât completely ripen, so just leave them â and place them in a colander along with blackberries and wash the fruits thoroughly but carefully and drain.
- Put fruit in a pot, add 2 cups sugar and vanilla paste, start to boil. Cook for about 30 minutes then add the rest of the sugar combined the pectin and stir well. Cook for an other minute.
- Take off the heat, stir in the liqueur and spoon in little jars. After closing them tightly, put them upside down for 5 minutes.