With the summer coming to a close here in New England, one of my favorite wild edibles that I seek out in the late Summer and early Fall is the Common Elderberry (Sambucus nigra). In this article I’ll be showing you how to properly identify the Common Elderberry, where to find it, and how to process it into a delicious jelly.Disclaimer: Eating certain wild plants can be deadly!!Be certain to consult a professional (or a really good field guide) in order to positively identify this plant before trying this for yourself. The owners of this site will not be held responsible for any lapses in judgment or stupidity when handling or consuming wild plants.
How to Identify Common ElderberryHere are the main things you’ll want to look out for in order to properly identify the Common Elderberry:
|Compound leaves: Common Elderberry leaves grow opposite each other and are divided into 5-11 coarsely toothed, elliptical, pointed leaflets (each around 3-4 inches long).|
|Corky bumpy branches: Besides the bumpy “pimples” on the branches, if you crack open the branches or the twigs you’ll find a spongy, white pith.|
|Late spring/Early summer — white, lacy flower clusters: The flower clusters spread over 6 inches across and are flat-topped to slightly rounded.|
|Late summer/Early fall — purple-black to black berry clusters: Similar to the flowers they grow in clusters. Each juicy berry is about the size of an airsoft BB (1/4″ across) and the clusters are large and heavy enough to weigh down the branches causing them to droop. A note of caution: Stay away from the red elderberries (a different species of elderberry), these are toxic and will make you sick|
Where to Find Common ElderberryCommon Elderberry can be found growing in large thicks stands. They seem to prefer moist places with a good amount of sunlight. You’ll want to look for it along roadsides and riverbanks, in marshes and in moist woods, and thickets in the eastern part of North America.
Here’s the range map indicating where Common Elderberry has officially been found:
How to Make Elderberry JamThis recipe will make 3 pints (6 cups) of Elderberry jelly.
What You’ll Need
- 4 cups sugar
- 6 cups of elderberries
How to Make Elderberry Jelly
|Step 1: Remove the elderberries from the clusters with a fork doing your best to make sure not to include any of stems or other plant materials. Wash these in cold water.|
|Step 2: With the heat set to medium/medium-high cook the elderberries in a pot crushing the berries with a potato masher until the natural juices are released. I’ll sometimes add a little water to this recipe (1 cup of water for every 6 cups of berries). Bring to a boil allowing it to cook for around 15 minutes.|
|Step 3: Pour cooked berries and juice In a colander lined with a cloth (t-shirt, multiple cheese cloths etc) allowing the juice to collect into a bowl. Since this will be very hot, let it sit for an hour to drain through and cool off.|
|Step 4: Once it has cooled off, begin squeezing any left-over juices through the cloth filter.|
|Step 5: Pour elderberry juice in a cooking pot, add sugar and pectin (for the proper amount of pectin, see instructions indicated on your packet) and bring to a rolling boil over high heat, stirring constantly. Let it boil only about 1 minute.|
|Step 6: At this point it’s a good idea to test a small amount of the liquid to ensure that it’s setting properly (thickening into jelly). To do this, take a spoonful of the liquid and pour it into a bowl or a small plate and place it in the freezer. After a few minutes, if there is enough pectin, the liquid will have jelled up into the consistency you desire. If not, add some more and bring to a quick boil and test again. If all is well, pour the liquid into canning jars and process those canning jars in a hot-water bath or as desired in order to make an airtight seal. Properly sealed jars of elderberry jelly will store for at least a year without issue. You’ll want to finish open jars within 2 weeks since there are no preservatives.|