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Home Flavours Traditional Recipes Jams and Canned fruit Elderberry Marmalade

Elderberry Marmalade

Marmellata di sambuco

Elderberry has always been used medicinally, in infusions and liquors, and, from its ripe berries, to prepare a very tasty marmalade. Popular belief allowed for the elderberry tree (Sambucus nigra) to be thought of as a plant which was not ideal for use in food products. This is because another type of elderberry (Sambucus ebulus) exists, whose fruit is poisonous. Despite this, elderberry was planted around the houses in the countryside because the farmers recognized that it was useful in fertilizing the surrounding orchards and for its anti-parasitic qualities due to the smell of the leaves.

Ingredients: 1 kg of elderberries, 300 g of sugar.

Preparation: Shuck the berries, ridding them of peduncles. Put them in a pot and cook them with very little water. Take about half of the berries and put them through a food processor. Add the liquid to the remaining non-pureed part, add the sugar and let it boil, on low heat, for about 3 hours, stirring frequently to avoid sticking. The marmalade is ready when, if you pour a little down a tilted plate, it slides down very slowly. Pour the hot marmalade into jars and hermetically seal them, and turn them upside-down on a flat surface. Turn them over only when they are completely cold.

Recipe sent by: Moreno Balzoni - San Piero in Bagno (FC)

Last modified May 26, 2011

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