My elderberries really kicked in this
year, so I have 4-2 gallon bags in the freezer. Looking for something
to do with them, I found this recipe for preserves. Never having tasted
elderberry jam, do you think the almond (or amaretto) would be a nice
complementary flavor? I like the idea of reduced sugar and I already
ordered the Pomona pectin to try and make some sugar-free jams for my
stepson, who is a newly-diagnosed diabetic. Sterilize 5 cups worth of canning
jars and their corresponding lids and rings according to your favorite
method. (I heat the jars in a 250 degree oven for 15 minutes (or
longer), and boil the lids and rings for 5 minutes; leave rings/lids in
water until ready to use; leave jars in oven until ready to use).
