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Add a photoThis 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.
Ingredients
- 1.4 kg blackberries
- 500 g elderberries
- 2½ cups sugar
- 1 tbsp vanilla paste
- 1½ sacks Haas Quittin 3:1 â 15 g pectine
- 100 ml Crème de Cassis
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2469g | |
| Calories 3325 | |
| Calories from Fat 247 | 7% |
| Total Fat 29.49g | 37% |
| Saturated Fat 19.59g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 3714mg | 106% |
| Total Carbs 787.63g | 210% |
| Dietary Fiber 106.5g | 355% |
| Sugars 629.57g | 420% |
| Protein 23.45g | 38% |
