Wild Blackberry and Caviar Jam (No Pectin)

Caviar? Sorry, I meant elderberry! But now that I got your attention, might as well read the rest of the post! heehee

Promised my mum I’d make her a pot of jam, so on my way back from work, I stopped along my University’s lake and picked up a few fruits. The aim was to pick blackberries only, but the elderberries looked so yummy that I couldn’t pass the opportunity.

Well, this is not for the impatient person, because picking all the elderberries from the stem is a pain! But it makes a delicious dessert, to have along with a nice lemon cheesecake or something!

I make my jam with no pectin. It gives a lower yield, but it keeps for a lot longer, so I don’t have to worry too much about eating it quickly. Why that is? Please read this post.

Recipe? Here it is!

  • 240g of Wild Blackberry
  • 160g of Wild Elderberry
  • Zest of One Lime
  • Juice of Half a Lime
  • 215g of Honey


  • Deseed the fruits, if you prefer! I really couldn’t bother and I like the crunchiness of the seeds
  • Add all the ingredients to a saucepan and, in a low/medium heat, bring to boil. Remove any excess foam formed from the boil. Mix constantly
  • After the boil, lower the heat and simmer for 40 minutes or so, mixing every 3 minutes or so.
  • Cool a plate in the freezer and place a teaspoon of jam on the cold plate. This will give you the set point. Too runny, leave it for another while; not too runny, turn off the stove and leave it to cool
  • Place the slightly cooled jam in a sterilized 500ml jar, close it and boil the jar for 10 minutes to seal it.
  • Place the jar on a wooden chopping board for 24hrs. After the 24 hours, place it in the fridge and enjoy it!

From experience, the recipe should yield approximately 500ml, maybe a bit less.

Something else elderly…

Couple of days ago, I posted my latest brew: Elderflower mead. What really started the elderflower brewing frenzy was actually a very simple elderflower champagne I made with a friend. Not to give the secret away (which I am very glad to share the recipe upon request!), here is a nice photo of the final product bottled! It will be ready to be enjoyed over a nice picnic in a couple of weeks… so I hope! I really, really hope!

My latest concoction: Elderflower Mead

Hi all!

First of all, my sincere apologies for my absence! Life is getting the best of me, but from time to time, I need sometime to do things I want, things that give me pleasure.

Summer is upon us, but right before the closing of spring, it’s elderflower blooming time! They do look very pretty on the trees, but surely are tasty in several recipes. As I do enjoy brewing, why not try elderflower mead? People have tried wine, champagne, beer etc etc, but surprisingly, very few tried mead. Maybe for a reason (which of course I don’t know), but let’s experiment, why not?

I shall keep you updated on the progress of this potentially very tasty drink!


  • 5L of water
  • 1.5kg of honey
  • Zest and juice of one lime
  • 100g of elderflower
  • Irish Moss
  • D47 yeast


  • Bring water to rolling boil
  • Add the honey, lime juice and zest
  • Boil for 30 minutes, add irish moss to the last 5 minutes of boil
  • Cool it down to 30C
  • Add the flowers to the demijohn and add the most to it
  • Add the yeast and ferment it for a couple of weeks

OG: 1078; Expected FG: 995

Well, now wait and see what happens!