So this week was super busy, which is why I haven´t had time to write about anything else than my trip to Stavanger and my dream wardrobe. Most of my life is pretty homey, though, walking around in tights, making dinner, doing the dishes, since the dishwasher has been broken for over half a year now, (Yes, I know I should have gotten a new one, but instead I used all my money on holidays and drinks), walking Sammy and binge-watching series on either Netflix or HBO.Today , however, I decided I needed to do something to cheer myself up, so I asked the bf to take the ladder and the camera and join me to pick some elderberries to make jam. The tree is outside a kindergarten, thus public property. People are staring though. And wondering what I´m doing.”Is this the craziest you´ve ever done?” “Pretty much”, he says, indecisive about being embarrassed or amused. “I assure you it´s going to be worth it!” “You need to google it and make sure it´s not poisonous!” A bag of berries later, we head home to make the jam. I just need to get in the zone first. So I start reading silly stuff, watching some dog videos and do the dishes. I now need to do my accountancy and then I´ll get with it. 😉
1/2 lemon juice
700 g caster sugar
First, sterilise your jam jars – you’ll need enough to hold about 600g of jam.
Place the elderberries and lemon juice in a large pan and heat over a medium heat until the juices start to run. Bring slowly to the boil, then reduce the heat and simmer gently for 20 minutes. Skim off any scum that rises to the surface.
Add the sugar and stir it in until it’s completely dissolved. Bring to the boil and boil rapidly for about 10 minutes until the jam reaches setting point.
Place the jam in jars and preserve until brunch day. Tastes yummy!
Bon appetit! 😉