Elderberry Jam from the Ball Blue Book

• 2 quarts crushed elderberries
• 6 C sugar
• 1/4 C vinegar

Combine berries, sugar and vinegar. Bring slowly to boiling, stirring
occasionally until sugar dissolves. Cook rapidly until thick. As
mixture thickens, stir frequently to prevent sticking. Pour, boiling
hot, into sterilized jars. Adjust caps. Yield: about 3 pints.

Elderberry Pie

• 1 recipe Plain Pastry or frozen pie crust
• 2 1/2 C stemmed elderberries
• 1/2 C sugar1/8 t salt
• 2 T flour
• 3 T lemon juice

Line a piepan with pastry. Fill with elderberries. Mix sugar, salt
and flour; sprinkle over berries. Add lemon juice. Cover with top
crust. Bake in very hot oven (450 degrees) 10 minutes, reduce
temperature to moderate (350 degrees) and bake 30 minutes longer.
This recipe is from the 1950 Culinary Arts Institute Encyclopedic
Cookbook.


Gleckler's Elderberry Pie
This recipe was sent in by Marianne Gleckler of Metamora, Ohio. It's
her husband's grandmother's recipe, and "it's very good."

• 3 C elderberries
• 3/4 C white sugar
• 1/4 C brown sugar
• 1 T vinegar
• 1/4 t salt
• 4 T corn starch or tapioca pudding mix (I use pudding mix)
• Pat with butter

Makes a 9 inch 2 crust pie



Elderberry Ice Cream
"First pick your elderberries. The easiest way is to snip off whole
bunches, and then strip the individual berries off using the prongs of
a fork at your leisure. I picked about half a carrier bag of bunches,
which came out to a big saucepan of berries.

Put the berries into a saucepan with a little water, a sprinkling of
sugar and the juice of half a lemon. Go steady on the sugar, you can
always add more later if you need to.

With a lid on the saucepan, gently simmer for about 45 minutes, or
until the berries have gone very soft. Leave to cool, and then push
the berries through a sieve, discarding the pips that remain. This
will leave a rich elderberry syrup. Taste it, and add more sugar if
required. As a guide I had about a pint of syrup at the end.

Whip half a pint of double cream until it stands in peaks, and in a
separate bowl whisk two eggwhites until they are stiff enough to tip
the bowl upside down. This can be quite a feat with a hand whisk!

Fold the cream, eggwhites and elderberry syrup together gently, until
the whole mixture is a uniform lurid purple. Pour into a suitable
freezer container - I used a pyrex glass bowl. Then stick it into
your freezer."

Elderberry Ice Cream

• 1 small bath towel
• 1 gallon-sized zipper seal bag
• 2 sandwich-sized zipper seal bags
• 1 1/2 cups rock salt
• 25-30 ice cubes
• Desired amount of milk, half and half, or cream
• Desired amount of sugar
• Elderberry syrup (from recipe above)

"Mix milk, half and half, or cream with desired amount of sugar and
syrup. (I find that the best ice cream comes from half and half
topped with a LITTLE BIT of whole milk. Skim milk turns out runny
with small ice chunks, and both light and heavy whipping cream don't
freeze well, and become more of a 'mush') A tall cup or medium bowl
and a spoon works well.

Once well-blended, pour into sanswich-sized bag, and seal. Place this
bag inside the other sandwich-sized bag, and seal.

Place ice cubes and rock salt into gallon-sized bag. The ice cubes
should occupy about 1/3 of the bag. Place sandwich bags inside bag
containing rock salt and ice, and seal. Wrap in towel and shake
vigorously for 4-5 minutes. (You may want to take turns with a
friend. My arms sometimes get tired from all the shakin'.)

When ice cream has thickened, remove sandwich bags, and scoop (or
pour) into bowls. Double bagging the ice cream keeps rock salt from
falling into the bag and getting the ice cream salty.