This sweet preserve is made from elderberries that grow along garden and forest edges in Austria, simmered until thick and balanced with lemon juice. It adds a distinctive, uncommon flavor alongside afternoon tea.
Remove the elderberries from their stems. Rinse them in cold water and drain thoroughly in a colander.
Put the berries in a wide pot and add the water, sugar, and lemon juice. Simmer over low heat for 40 minutes, stirring constantly, until thickened.
While the jam is boiling hot, fill sterilized jars and close them tightly. Turn the jars upside down and let them cool at room temperature.
Remove the elderberries from their stems completely; the stems can make the jam taste bitter.
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