Seeing as somebody who reads this board just headed out of my driveway with about 5 or 6 lbs of elderberries, maybe I should post more than just a pie recipe.
Take equal weight of elderberries and white sugar, and 1/10th the weight of cold water. Into the sugar mix 1.5 tsp of pectin for each 500g of elderberries.
Combine water and berries in heavy saucepan. Heat until berries start to cook. Add sugar, stir well until the sugar is dissolved. Cook gently at light rolling boil until the haziness in the liquid clears, and a drip on a refrigerated plate makes a "skin".
Stop cooking immediately, pour into jar, sterilized if you're doing preservation, otherwise into a glass container and into the fridge.
For actual preservation, there is a lot of other things you should do beyond making the jam, but I'm not going into that, so if you're going to actually can this, make sure you know what you're doing.
Take equal weight of elderberries and white sugar, and 1/10th the weight of cold water. Into the sugar mix 1.5 tsp of pectin for each 500g of elderberries.
Combine water and berries in heavy saucepan. Heat until berries start to cook. Add sugar, stir well until the sugar is dissolved. Cook gently at light rolling boil until the haziness in the liquid clears, and a drip on a refrigerated plate makes a "skin".
Stop cooking immediately, pour into jar, sterilized if you're doing preservation, otherwise into a glass container and into the fridge.
For actual preservation, there is a lot of other things you should do beyond making the jam, but I'm not going into that, so if you're going to actually can this, make sure you know what you're doing.