This is a jam that is also healthy as its ingredients are similar to elderberry syrup, which is used to help prevent the flu or hasten recovery if one already has the condition.
For this recipe you will need to harvest two kilograms of black (fully ripe) elderberries, two litres of water, and sugar.
Wash the berries and strip them from the stalks. Put the berries and water into a large pan, and cook for around thirty minutes until they become a soft pulp, using a potato masher to mash them as they cook. When they've reached the pulp stage, tip them into a large square of scalded muslin or cheesecloth, tie up, and hang over a basin. Leave the pulp to drip into the basin overnight. Avoid squeezing the bag as this will result in cloudy jam.
The next day, measure the liquid and for every one litre of liquid add one kilogram sugar. Boil in a large pan until the mixture has reached setting point then pour into warmed, sterilized jars, and seal immediately.
How to Test the Setting Point
Do the testing after the jam has been boiling for about ten minutes. Remove the pan from the heat while testing and put a little of the jam onto a cold plate. As it cools, it should form a skin over the surface. If the jam hasn't set, you will need to boil it for another five minutes and test again. Be careful to not go past the setting point as you will end up with a thick syrup rather than a jam.
Note: I know the recipe seems to have a lot of sugar, however most jams and syrups do. The health benefits of the elderberries are a bonus though and being homemade you know there are no hidden ingredients.