Made from elderberries that grow wild along Austrian gardens and forest edges, this jam is balanced with lemon juice into a dark, thick preserve. It brings a distinctive, less common flavour to the afternoon tea table.
Strip the elderberries from their stems, rinse in cold water and drain well in a colander.
Put the berries in a wide pot with the water, sugar and lemon juice, and simmer over low heat, stirring constantly, for 40 minutes until thickened.
Ladle the boiling jam into sterilised jars while hot, seal tightly, turn upside down and leave to cool at room temperature.
Strip the elderberries completely off their stems; leftover stems give the jam a bitter edge.
To check if the jam has set, drop a little onto a cold plate; if it runs thickly, it is ready. If you cannot find elderberries, blackberries give a similarly dark jam.
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