• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whole New Mom
  • Resources
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Recipes
  • Natural Remedies
  • Healthy Home
  • Wellness
  • Clean Beauty
    • Beautycounter
  • Gardening
  • Essential Oils

Home ยป Immune-Boosting Elderberry Jam

Immune-Boosting Elderberry Jam

by Adrienne 81 Comments Published October 3, 2013 Updated: Dec 13, 2020

This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
4.6Kshares
Jump to Recipe Print Recipe

This Homemade Elderberry Jam Recipe is the perfect way to preserve the luscious taste and health benefits of the prized elderberry. Use fresh or dried elderberries to make a jam you can enjoy year round, even when the berries are out of season!

homemade elderberry jam on a wooden table with elderberries and leaves surrounding the jar

It's absolutely that time of year again when a simple visit to the playgroup, daycare, or classroom can put the whole family under the weather for a week.

And every time this happens, I chide myself for not having dosed us all up sooner with a generous helping of Elderberries, or any of these other immune boosting herbal recipes for kids.

Hands down my favorite go-to plant for staying healthy during cold and flu season, Elderberry is a powerful little berry jam-packed with antioxidants, and well studied for its protective effects from viruses. A smart little berry indeed, Elderberry flavonoids trick flu viruses by binding to the proteins on their viral envelopes. Those nifty proteins are the ones that viruses use to bind to our cells and cause infection. Successfully duped, the viruses are thus deactivated from reproducing in the body, and are then easily flushed out by our body's natural immune defenses.

Clever berries.

Although I love Elderberry, and although my little one will readily consume anything tasting even remotely sweet, I'm not quite thrilled about pumping my child full of sugar in order to get this lovely berry to do its job. Furthermore, sugar has been shown to lower the body's immune response, so it just seems silly to give an overly sugary syrup to a sick child.

There are affiliate links in this post which might result in my making a commission.

I'm also not a huge fan of vegetable glycerine – it's a highly processed and refined product, and there's no guarantee which plant it's derived from, with soy, palm, and coconut being likely contenders. Furthermore once questions around GMO safety arise, I start looking for more natural solutions.

Although there are many ways to introduce herbal preparations to child, I particularly appreciate food-based herbal recipes that are also low on the glycemic index. Hence my quest for the perfect sugar-free Elderberry jam recipe.

homemade elderberry jam with elderberries in a collage

A Few Important Notes about Elderberries and This Recipe

1.  First and foremost, Elderberries must always be heated, since in their raw form, they contain a constituent similar to cyanide. Although some sources say that fully ripe elderberries and dried elderberries are okay to consume raw, I prefer to be on the safe side and treat my berries to a nice, hot bath.

2.  Ripe Elderberries are lovely to the point of being intoxicating, however they can be hard to source unless you know your plants, and are confident with your identification skills. {Hmmm...From  Adrienne: I'm thinking it would be easy to pick a poisonous berry instead. No thanks. I just bought these Organic Dried Elderberries a few months ago and will be using them :)!} Luckily, Elderberries retain much of their potency when dried, and can easily be rehydrated to make a delicious jam

Jam that makes you healthy? Check out this Elderberry Jam. It's sugar free, easy to make, and has AMAZING immune-boosting properties!

Dried Elderberries--Just waiting to be made into jam!

Recipe Notes

1.  Juice Substitutions

Apple juice is a popular choice for making jams, and will also serve as a natural sweetener for your juice. I would also recommend juices such as pear, mango, and grape. My juices of choice are unsweetened berry juices because they are high in antioxidants, and give the jam a deep purple color.  However, unsweetened berry juices will generally result in a jam that is less sweet.

 2.  Sweetener Options

A couple of low-glycemic syrups are yacon syrup (glycemic index of 5) and Brown Rice syrup (glycemic index of 25). Stevia is also a great choice since it has a glycemic index of 0, but this will also impart its own flavor to the jam. I personally don't like the taste of stevia, but most people don't seem to mind. Another great option is to sweeten your jam with a dried fruit paste, which can easily be made with dates, apricots, figs, or raisins.

The popular agave syrup has been featured in numerous reports questioning whether it is indeed a safe and healthy choice. Although it has been shown to have a low glycemic index, questions have surfaced around whether its effects on the body are actually equivalent to that of high fructose corn syrup.

Furthermore, agave nectar is produced through a highly refined chemical process in which the starch of the root is reduced to syrup; it is not actually derived from the natural sap of the plant, as the word "nectar" would have us believe. Since there are lots of other safer and more natural sweetener options, I generally steer clear of this one.

{Note from Adrienne:  Jerusalem Artichoke Syrup is another GREAT choice.  I've read it is a pre-biotic sweetener (helps your body's gut) and has a glycenic index of only 6.  I haven't tasted it yet, but I am going to buy it soon!}

Recipe Notes

For juice, I use pure blueberry juice.  Use lemon or lime juice for a low-carb option.

Sweeteners: Vegetable glycerine would be a good low-carb sweetener option if you can have it.  Otherwise you can use 4 scoops of stevia extract.  See How to Use Stevia here.

Any sweetener can be used for this, but you will almost always use the same amount of another sweetener when substituting for the date paste.

homemade elderberry jam on a wooden table with elderberries and leaves surrounding the jar

Elderberry Jam

This Elderberry Jam Recipe is the perfect way to have the taste and health benefits of elderberries around all year long.
4.34 from 3 votes
Print Pin Rate
Course: Dressings, Seasonings, etc.
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Paleo, Vegan
Keyword: elderberry jam recipe

Ingredients

  • 1/2 cup dried elderberries (or 1 1/2 cups fresh)
  • 3/4 cup filtered water
  • 1 1/2 cups juice
  • 3 tsp sugar-free pectin
  • 1/2 cup date paste (see recipe below or use 1/2 cup this low-carb sweetener for lower-carb, or see notes for other alternatives)

Instructions

  • Soak elderberries in water overnight.
  • Bring berries, water, and juice to a boil.
  • Remove one cup of jam mixture from heat, add pectin and date paste or syrup, and blend until smooth.
  • Return blended ingredients to pot and bring to a boil once again. Reduce heat slightly and keep stirring for 10 minutes.
  • Remove pot from heat and pour jam into canning jars. The sugar-free pectin will harden the jam as it cools.
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar.

Date Paste

4.34 from 3 votes
Print Rate

Ingredients

  • 1 cup dates
  • 1 cup water

Instructions

  • Soak dates in water overnight.
  • Separate the dates from water, and place dates in blender or food processor.
  • Blend on medium speed adding date water as necessary to form a thick paste. You shouldn't need more than ½ cup of the date water, and even less for a thicker paste.
  • Store in fridge or freezer. Dates can be substituted with other dried fruits, however you may need to boil tougher dried fruits such as apricots and figs for 30 minutes before blending.
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar.

Ditch the Germs with this Immune Boosting Sugar-Free Elderberry Jam! Super Easy and Deeeeelicous!

Elderberry Jam--All done and ready to fight germs--deliciously!

What do YOU use to boost your immune system?

This post was updated with new images in March of 2020. This is the original image for reference:

Ditch the Germs with this Immune Boosting Sugar-Free Elderberry Jam! https://wholenewmom.com/recipes/keep-germs-at-bay-with-delicious-immune-boosting-jam/

Herb Geek - Melanie Pulla BioMélanie Pulla is an herbalist, mamma, radical homemaker, and entrepreneur. She has a BSc in Wellness and Alternative Medicine, holds several diplomas in herbal medicine, and is the founder and editor of Herb Geek, an online educational resource for natural healing. Mélanie is happiest when exploring the natural world, crafting herbal concoctions in her kitchen, and sharing her herbal musings with the world.

4.6Kshares
Struggling to Eat Healthy?
Get My 5 Secrets to Make Healthy Eating EASIER
Subscribe To Our Newsletter
Join our subscribers who get content directly to their inbox.
Invalid email address
Thanks for subscribing! Please check your inbox for an email from me!

Come join our Healthy Living Community on Facebook

Join our Facebook Group

Related Posts

Grain-Free Cinnamon Raisin Breakfast Cookies
dorito popcorn in yellow bowl
Dorito Popcorn - gluten free & vegan
A balance between sweet and savory, these Balsamic Baked Red Onions are an easy side dish that dresses up every day meals and is perfect for special occasions too.
Sweet & Savory Balsamic Baked Red Onions - low carb & AIP

About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

Previous Post: « 4 Surprising Ways to Ditch Belly Bulge
Next Post: DIY Thievesยฎ Oil Blend »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

  1. sophie

    December 05, 2015 at 9:23 am

    Hello. I'm just curious as to how this is low-carb. Yes, there are option for stevia instead of other sweeteners, but even if you only use stevia (and lemon juice instead of the other) - you still have the berries...

    Thanks!

    Reply
    • Adrienne

      December 05, 2015 at 9:33 am

      Hi there. Berries are often included in low carb recipes. They are just about the lowest, if not the lowest, fruit that there is. Hope that helps.

      Reply
  2. Sarah

    December 02, 2015 at 6:34 pm

    I always have Elderberry syrup on hand, but this sounds AMAZING. Making it this weekend! Thanks!

    Reply
    • Adrienne

      December 05, 2015 at 12:38 pm

      Hope you like it!! I need to do so too!

      Reply
  3. Anna

    May 21, 2015 at 12:29 pm

    I have my own elderberry bushes and will be making this recipe with fresh berries - how much do I use? Is it still a half cup?

    Thanks!
    Anna

    Reply
    • Adrienne

      May 22, 2015 at 10:25 am

      I would probably go for 3-4 times. That's the typical rule of thumb for dried vs fresh spices. Hope it works out!

      Reply
  4. Sara Shay

    January 15, 2014 at 11:16 am

    So, when I make syrup it seriously reminds me of tobacco (my kids don't really like the smell either, though they will happily drink it in juice. Does the juice you add cover that up? I mean I can barely bring myself to down the stuff!
    i think partly it is the Dried aspect, I would really like to find some fresh ones this year. I wonder if I can "can" a bunch of syrup as well as jam if we like it.

    Reply
  5. james salvatire

    October 16, 2013 at 5:04 am

    Use honey instead of sugar use 1/4 less by volume than stated in jelly recipes it worked for me

    Reply
  6. amber

    October 15, 2013 at 9:56 pm

    This is sooo fabulous, Adrienne. Sharing this week on AFW!!!

    xo,
    --Amber

    Reply
    • Adrienne

      October 15, 2013 at 9:58 pm

      I love it too - thanks!

      Reply
  7. Jewel Kohnke

    October 15, 2013 at 6:47 pm

    Are the Elderberry seeds edible?

    Reply
    • Adrienne

      October 15, 2013 at 10:00 pm

      Make sure you read the post about needing to heat them. They have cyanide in them otherwise. ๐Ÿ™

      Reply
      • Jewel

        October 16, 2013 at 10:30 am

        Thanks, I gathered some elderberries but not enough to make wine or jam. Iโ€™m ordering dried elderberry so I can feel safe in sharing with friends.

        Reply
  8. Tessa@TessaTheDomesticDiva

    October 15, 2013 at 11:01 am

    I haven't worked with elderberries, this totally intrigues me! Featuring this post this week!

    Reply
    • Adrienne

      October 15, 2013 at 11:23 am

      Thanks! I am excited to start working with them!

      Reply
  9. Dawn

    October 11, 2013 at 11:25 am

    I absolutely love this idea!!! We don't have elderberries locally so I will have to hunt some down. I would love it if you would link up with us at Healing With Food Friday!

    Reply
  10. Leah G

    October 09, 2013 at 9:15 am

    This summer was my first year making jams without any pectin. I am sold. They are so much more vibrant. They use way less sweetner. I used coconut sugar and sucanat and both worked great. The recipe is 1 cup per pound of fruit plus 2-3T lemon juice. I bet this would work with this as well. Cant wait to try.

    Reply
  11. Kammie @ Sensual Appeal

    October 08, 2013 at 12:09 am

    I'm a big fan of jam as it is and if it also helps boost my immune system? Consider me sold.

    Reply
    • Adrienne

      October 08, 2013 at 10:08 am

      Me too, Kammie!

      Reply
  12. Julia

    October 07, 2013 at 6:08 pm

    I use elderberry syrup now. One year we did find an elederberry bush in our neighborhood, which we harvested and made into elderberry applesauce. You should try it!

    Reply
    • Adrienne

      October 07, 2013 at 7:16 pm

      Wow. Lucky you! Or should I say "blessed" :)?

      Reply
  13. Amy

    October 04, 2013 at 7:12 pm

    I would recommend using Pomona's for a low sugar pectin (I see that's what you have now). It works great. And there's no way I'm paying $24/lb for elderberries. I just buy Frontier's natural berries for half the price at Vitacost.com, and free shipping on $50 orders.

    Reply
    • Adrienne

      October 04, 2013 at 7:40 pm

      Hi Amy. That link was for organic berries. I just changed the other link to show conventional which is a much lower price :). Thanks for the comment - that was helpful.

      Reply
  14. Joyce

    October 04, 2013 at 12:25 pm

    I have a couple of friends who have elderberry trees, and happily gave me them. I have them in the freezer, and next Saturday I will be making a syrup, and exliar with a friend who has all the canning supplies. I will be using raw organic honey for my sweetener, It's nice to see different recipes. Pinned to my canning board.

    Reply
    • Adrienne

      October 04, 2013 at 12:29 pm

      There are more coming--stay tuned :).

      Reply
  15. Kay

    October 03, 2013 at 8:19 pm

    I'm sorry I didn't see the comment box when I looked at your post from my IPhone:)
    So, I sent an email with these questions.
    Do you store jam in freezer or fridge? Or do you can the jars? How long will this stay good?
    Also, how many jars does this make and what size of jar?
    I want to try this..sounds great ๐Ÿ™‚
    Thank you!
    Kay

    Reply
    • Jill

      October 04, 2013 at 9:20 am

      I am wondering these things, too! I can't wait to try it. ๐Ÿ™‚

      Reply
    • Mรฉlanie Pulla

      October 04, 2013 at 11:25 am

      Hi Kay and Jill,
      Excellent questions! The recipe will yield 16 ounces of jam, and canning the jam is ideal. I would recommend dividing the jam into four 4 ounce jars so that you always have a small amount on reserve when you need it most. This will also ensure that you finish every jar and avoid wasting any precious preserves. An opened jar will last about two weeks in the fridge. You can also freeze your jam immediately after you've made it; frozen jam will keep for up to one year in the freezer. Happy jam-making!
      Melanie

      Reply
  16. Mary Ann Martin

    October 03, 2013 at 5:32 pm

    I'm curious if there would be a way to thicken with chia seeds instead of the pectin and date paste? I suppose the date paste helps sweeten...

    Reply
    • Mรฉlanie Pulla

      October 03, 2013 at 6:00 pm

      Hi Mary Ann,
      Yes, chia seeds would make a great thickener. I haven't tried it myself, but I think 2 Tbsp of Chia seeds would do the trick for this recipe. That said, if you're going to omit the date paste, then I would recommend substituting it with some other kind of sweetener because unsweetened Elderberry jam won't taste very good! ๐Ÿ™‚
      Melanie

      Reply
  17. Linda

    October 03, 2013 at 5:13 pm

    Where in the world do you get elderberries? I gave my son some elderberry syrup last winter and he started itching. I have wondered if it is the berry or something else in the syrup that did it.

    Reply
    • Adrienne

      October 03, 2013 at 5:16 pm

      There's a link in the post to the ones I bought :). I would be careful about allergies.

      Reply
      • Linda

        October 03, 2013 at 5:34 pm

        Oh sorry! I didn't notice it was a link. Yes, allergies are a big thing in our family. Always on the alert:-)

        Reply
    • Mรฉlanie Pulla

      October 03, 2013 at 5:52 pm

      Hi Linda,
      Mountain Rose Herbs is a great source for elderberries (https://www.mountainroseherbs.com). Eating uncooked, fresh elderberries can cause allergic reactions, which is why it's important to cook/boil your fresh elderberries. Dried elderberries don't carry the same risk as the fresh berries, but my jam & syrup recipes always involve boiling elderberries regardless of whether they're fresh or dry.
      Melanie ๐Ÿ™‚

      Reply
  18. Hyman

    October 03, 2013 at 3:46 pm

    Here is a link in case you didn't know the dangers of aspartame ...

    https://articles.mercola.com/sites/articles/archive/2011/11/06/aspartame-most-dangerous-substance-added-to-food.aspx

    Reply
    • Adrienne

      October 03, 2013 at 4:08 pm

      I knew about that. Yikes! I just changed the link to a much better product. I was trying to find something low cost and didn't think they would put Nutrasweet in pectin.

      Reply
      • Marcee

        December 14, 2013 at 7:33 pm

        Pectin occurs naturally in many fruits (usually the less ripe it is, the more pectin it has), and some vegetables and legumes. Before one could buy it refined from a store, people would cook their preserves down more than we usually do and include green apples or citrus peel in the recipe for their pectin value. The pectin donors could be scooped out before jarring the preserves. You can find instructions online for similar operations, or you could make your own pectin before the next apple or crabapple season using under-ripe fruit. Here are a few links to these types of recipes.
        https://motherskitchen.blogspot.com/2008/09/canning-jam-without-pectin.html (add apple or citrus to preserves)
        https://www.pickyourown.org/makeyourownpectin.htm (green or sour apple make-ahead pectin)
        https://nchfp.uga.edu/how/can_07/jam_without_pectin.html (lemon juice quantities to add for various fruits)
        https://simplestthings.com/?p=1447 (until the last step, where she adds sugar, but you could add a naturally sweet fruit juice--apple, grape, prune--or paste, as in Mรฉlanie's recipe)

        Reply
  19. Hyman

    October 03, 2013 at 3:42 pm

    Are you aware that the link for sugar free pectin takes you to a product with aspartame as an ingredient??? It seems you wouldn't promote such an awful ingredient to be a part of your wholesome recipes ....

    And I wonder what an alternative is and where I could buy it.

    I'm new to jam/jelly making. Would like to keep refined sugar free and artificial sweetener free.

    Reply
    • Adrienne

      October 03, 2013 at 4:05 pm

      Yikes. I will fix the link. Blah!

      Reply
    • Joyous Ferro

      April 02, 2019 at 3:33 pm

      I use raw honey,

      Reply
  20. Kremena Tobin

    October 03, 2013 at 3:42 pm

    This recipe sound awesome!Thanks for sharing!

    Reply
Newer Comments »
Please note: these comments do not necessarily reflect the thoughts or opinions of Whole New Mom.

Primary Sidebar

adrienne author of whole new mom blog

Hi there! I'm Adrienne, your "Healthy Living Doesn't Have to Be Hard" Guide! Here, you'll findย basically everything you need to make healthy living doable--healthy & easyย flexible recipes, tips forย clean beautyย and aย natural home,ย essential oils,ย beginner gardening tips, and more. Learn moreย about me here.

Struggling to Eat Healthy? Get My FREE EASIER Healthy Eating Tips!
(and get updates too!)
Subscribe To Our Newsletter
Join our subscribers who get content directly to their inbox.
Invalid email address
Thanks for subscribing! Check your inbox for your guide!

POPULAR POSTS

gluten free chili mac in white bowl with spoon

Gluten-free Chili Mac (dairy-free & keto option)

healthy fudge on white parchment paper with knife in background

Adaptogenic Mushroom Fudge / Phat Fudge Remake

Need a delicious, quick and healthy meal? Try this Easy Baked Homemade Chicken Nuggets Recipe. They taste like you spent a TON of time in the kitchen, but they come together in a flash. Grain & Egg Free (with AIP and THM:S options) and they freeze well too!

Easy Baked Chicken Nuggets {gluten free with paleo option}

This Egg Roll in a Bowl has all of the great flavor of Egg Rolls, but it's an Easy One Pan Meal without the grain wrapper!

Egg Roll in a Bowl - low carb, whole30, keto, paleo, AIP

<script>

Disclaimer

Cookie Policy

HTML Sitemap

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 Whole New Mom on the Foodie Pro Theme

4.6Kshares
  • 581
x
Get My Easy Healthy Eating Guide
No spam here (ick!). You can unsubscribe anytime (no hard feelings!)
Invalid email address
Welcome! Check your email for your Guide!
x
Struggling to Eat Healthy?
Get My EASY Healthy Eating Guide
and subscribe to updates!
Subscribe To Our Newsletter
Join our subscribers who get content directly to their inbox.
Invalid email address
Thanks for subscribing! Please check your email for further instructions.