|
| Elderberry Jam
2 quarts of crushed elderberries
1/4 cup of vinegar
6 cups of sugar
Combine berries, vinegar, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking.
Pour boiling hot mixture into sterilized jars. Adjust lids. Process in boiling water 5 minutes. Remove jars; cool and store.
This recipe yields 6 half-pint jars.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-18-2000 by Joe Comiskey - jcomiskey@krypto.net"
|
Dips & Sauces Cookbooks
|
|
