This thick elderberry jam recipe made with fresh, dried, or frozen berries helps you overcome the cold and flu season with amazing flavor! You can use it instead of elderberry syrup for an everyday boost to immunities.

thick elderberry jam in a jar on a board

How to Use Elderberry Jam

Ways to use thick elderberry jam:

Whatever you choose, it will always surprise you with its delicious taste.  

There are so many ways to enjoy the health benefits of elderberries, check them out here;

Can you Make Elderberry Jam from Dried or Frozen Elderberries?

There are many great sources for elderberries. You can even grow elderberries in your backyard. Then you can freeze them, dehydrate them, or make them into wonderful gummies, syrup, or jam like this. If you use dehydrated, you’ll want to soak them in water overnight before you start the jam.

The immunity boosting powers of elderberry is amazing. They are a superfood! Just try to avoid using white sugar to sweeten your products because it decreases immunities for several hours. We like using raw honey because it has antibacterial properties of its own. You can also choose stevia, maple syrup, or brown rice syrup.

This recipe tastes a bit like blackberries or a little like currants. Elderberries do have their own unique flavor though. But they have so many health benefits. The are antioxidants, anti-bacterial, and anti-inflammatory. They are full of Vitamin A, B6, and C as well as many others.

Don’t worry about the seeds, once you cook them, they have no negative qualities and add a little bit of crunch like raspberry jam has. If you don’t like the crunch, go ahead and make jelly. You strain all the solids out and are left with the juice. Whatever works for you! We like a little texture in our spreads. And the solids have the fiber.

Remember, that raw berries, elderberry leaves and stems can be toxic, so make sure to clean your berries well and always enjoyed them in a recipe like this where they are cooked. Also, if you are foraging or harvesting your own from a bush, make sure the clusters are hanging face down and the berries are plump and black in color. You don’t want unripe berries.

elderberry jam cooking in a pot

Organic elderberry syrup

Make sure to use the highest quality ingredients you can such as organic elderberries to make the syrup for the jam. If you are buying dehydrated elderberries, there are plenty of sources for organics on amazon and other places. If you grow your own, don’t use toxic chemicals on them. If you buy the berries and freeze them, just be sure to use an organic source.

This recipe is made with simple ingredients, nothing fancy. It’s simple to make and doesn’t take long. It tastes amazing and is healthy. Berries will set or gel at 220 degrees, so remember to have a thermometer when cooking it. We don’t can, because my wife has a home daycare and home canned foods aren’t allowed, but when we make this, we keep a few jars in the fridge and she freezes a few too. She just makes sure there is plenty of head space or air in the top of the jar.

Is it safe to can Elderberry Jam?

It is safe to can elderberry jam, but it is low in acid, so you have to steam can it for optimal safety. It’s also better if you don’t when using natural sugars. So we just recommend that you don’t. But we aren’t canning experts, so you can do more research on it if you really want to can it.

The solids in the jam make it thick, but if you want it even thicker, you can add chia seeds or more pectin.

Thick elderberry jam

thick elderberry jam in a jar with elderberries and a spoon

Thick Elderberry Jam Recipe

Thick, sweet, tart elderberry jam that is spreadable and full of nutrients.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Spread
Cuisine American
Servings 25


  • 5 cups elderberries
  • 2 cups honey
  • Juice of 1 lemon
  • 1/2 c apple juice
  • 1 1/2 tablespoons pectin


  • Place the elderberries, lemon juice, apple juice, and honey in a medium pot and bring to a boil over medium heat until the elderberries are mostly popped.
  • Add the pectin, stir well, and continue to boil for another 5 mins.
  • Do a gel test: drop a bit of jam on a cold plate. If it gels, it’s ready. Otherwise continue boiling it or adding a bit more pectin.
Keyword elderberry, elderberry jam