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How to Make Blue Elderberry Jam: A Wild Foraging Recipe From the Bay Area
- Saved By Nature
- Feb 17
- 7 min read
Updated: 4 days ago
Quick Answer: How Do You Make Blue Elderberry Jam?
Blue elderberry jam is made by harvesting 3–4 lbs of ripe native elderberries, removing all stems, smashing the berries, then boiling with sugar, pectin, lemon juice, and butter. After simmering 15 minutes, strain the juice through coffee filters, pour into sterilized jars, and seal. The result is a rich, antioxidant-packed jam made entirely from California's native blue elderberry (Sambucus nigra ssp. caerulea).
About Blue Elderberries: California's Native Superfood
What Are Blue Elderberries?
Blue elderberry (Sambucus nigra ssp. caerulea) is a native California shrub found throughout the Bay Area in riparian zones, open woodlands, and along stream banks. These large shrubs produce clusters of small, dusty blue-black berries in late summer and fall—one of the most nutritious wild foods available to Bay Area foragers.
Blue elderberries are exceptionally high in antioxidants and Vitamin C, containing significantly more antioxidant activity than blueberries or blackberries. The berries have been used medicinally and culinarily by California's Indigenous peoples for thousands of years, making them one of the region's most culturally and ecologically significant native plants.
Why Blue Elderberries Must Be Cooked
Raw blue elderberries contain small amounts of sambunigrin, a compound that can cause nausea if consumed in quantity. Cooking completely neutralizes this compound, making cooked elderberry products like jam, syrup, and juice completely safe to eat. Always cook elderberries before consuming—never eat them raw in large quantities.
Where to Find Blue Elderberries in the Bay Area
Blue elderberry shrubs are common throughout the San Francisco Bay Area and are identifiable by their large flat-topped flower clusters (called cymes) in spring and drooping berry clusters in late summer. Look for them in Coyote Valley Open Space Preserve, Henry Coe State Park, Rancho Cañada del Oro, and along creek corridors throughout Santa Clara County. Berry ripeness peaks from July through September.
Foraging for blue elderberries and other native edible plants is a hands-on skill explored in Saved By Nature's 👉🏻 outdoor education programs, where participants learn safe identification, ethical harvesting, and preparation of Bay Area's native edible plants.
Blue Elderberry Jam Recipe: Ingredients
3–4 lbs. ripe blue elderberries
1/4 cup freshly squeezed lemon juice
1 packet MCP or SureJell pectin
4 1/2 cups white granulated sugar
1/4 teaspoon butter
Equipment Needed
Large pot
Metal strainer
Coffee filters
Metal bowl
Measuring cup
Mason jars with lids
Second pot for sterilizing jars
Optional: metal cone strainer and pestle (eliminates several straining steps)
How to Make Blue Elderberry Jam: Step-by-Step Instructions
Step 1 – Harvest the Elderberries
Harvest about a 5-gallon bucket full of blue elderberries with the stems attached. Be sure to ask permission if it's not your tree.
Ripe berries are deep blue-black with a dusty bloom on the surface—avoid any green or red berries as these are not fully ripe.
Step 2 – Wash the Elderberries
Wash the elderberries by filling the bucket with water. Gently swirl the clusters to remove any debris, insects, or dust. Drain and repeat if necessary until the water runs clean.
Step 3 – Strip the Stems
Remove all stems from the elderberries and pour them into a pot. This step is important—elderberry stems contain higher concentrations of sambunigrin than the berries and should always be removed.
If needed, watch this video on 👉🏻 Stripping Elderberries from their Stems.
Step 4 – Smash the Elderberries
Smash the elderberries in your pot so that the juices come out. A potato masher or the back of a large spoon works well.
The more thoroughly you smash, the more juice you'll extract from each berry.
Step 5 – Boil with Sugar, Pectin, and Lemon Juice
Bring to a rolling boil while stirring in your sugar, pectin, butter, and lemon juice—then simmer for 15 minutes. Stir continuously to prevent the jam from scorching on the bottom of the pot.
The mixture will deepen to a rich, dark purple color as it cooks.
Step 6 – Strain the Juice
Pour the cooked elderberries and juice from your pot through a metal strainer with coffee filters on top, with a metal bowl underneath to capture only the juice.
Allow gravity to do the work—pressing the pulp gently extracts more juice without forcing solids through the filter.
Step 7 – Measure the Juice
Now pour the juice from your bowl into a measuring cup.
This allows you to confirm you have enough juice volume for the batch and helps with accurate portioning when filling jars.
Step 8 – Sterilize Your Jars
Sterilize your jars and lids by boiling them in a pot of water for at least 10 minutes.
Proper sterilization prevents mold growth and ensures your jam stays shelf-stable for up to one year in a cool, dark location.
Step 9 – Fill and Seal Your Jars
Pour the juice from your measuring cup into your jars and seal immediately while both the jam and jars are still hot.
Leave about 1/4 inch of headspace at the top of each jar to allow for proper sealing.
Step 10 – Enjoy!
Blue Elderberry Health Benefits and Nutritional Information
Antioxidants and Vitamin C Content
Blue elderberries are among California's most nutritionally dense wild foods. A single cup of elderberries contains approximately 52 mg of Vitamin C—nearly 60% of the recommended daily intake. Elderberries also contain high levels of anthocyanins, the powerful antioxidants responsible for their deep purple color, which have been studied for their immune-supporting and anti-inflammatory properties.
Research suggests elderberry extract may reduce the duration and severity of cold and flu symptoms. While elderberry jam contains less concentrated beneficial compounds than elderberry syrup or extract, it still delivers meaningful antioxidant activity compared to commercially processed jams made from cultivated fruits.
Comparison to Commercial Elderberry Products
Wild-harvested blue elderberry jam made from California native elderberries differs significantly from commercial elderberry products, which typically use European black elderberry (Sambucus nigra). Both species share similar nutritional profiles, but wild-foraged California blue elderberries offer the added benefit of connection to local ecosystems and sustainable harvesting practices.
Frequently Asked Questions About Blue Elderberry Jam
Can you eat raw blue elderberries?
Raw blue elderberries should not be eaten in large quantities. They contain sambunigrin, a compound that can cause nausea and digestive upset when consumed raw. Cooking elderberries completely neutralizes this compound, making cooked products like jam, syrup, and juice entirely safe. Always cook elderberries before consuming.
When are blue elderberries ripe in California?
Blue elderberries ripen in California from July through September, peaking in late summer. Ripe berries are deep blue-black with a dusty whitish bloom on the surface. Avoid green, red, or firm berries—these are not yet ripe and have higher concentrations of potentially irritating compounds.
Where can I find blue elderberry bushes in the Bay Area?
Blue elderberry (Sambucus nigra ssp. caerulea) grows throughout the San Francisco Bay Area in riparian zones, open woodlands, and along creek corridors. Common locations include Coyote Valley Open Space Preserve, Henry Coe State Park, and trails throughout the Santa Clara Valley foothills. The shrubs are large—often 6–20 feet tall—with distinctive flat-topped flower clusters in spring.
How long does homemade elderberry jam last?
Properly canned homemade blue elderberry jam lasts up to one year stored in a cool, dark location. Refrigerate after opening and consume within 3–4 weeks. Signs of spoilage include mold growth, off odors, or a broken seal—discard any jars showing these signs.
Can I substitute other pectin brands?
Yes, both MCP (Modified Citrus Pectin) and SureJell pectin work well in this blue elderberry jam recipe. Liquid pectin can also be used—follow the package instructions for quantities, as liquid and powder pectin require different amounts and addition timing during cooking.
What can I do with leftover elderberry pulp?
Leftover elderberry pulp from straining can be composted to return nutrients to your garden, used as a natural dye for fabric or paper, or pressed a second time with hot water to make a lighter elderberry juice or tea. The pulp retains some flavor and color even after initial straining.
Is foraging elderberries legal in the Bay Area?
Foraging regulations vary by location. On private property, always obtain permission before harvesting. In most Bay Area regional parks and open space preserves, personal-use foraging of small quantities is permitted, but commercial harvesting is not. Check specific park regulations before foraging. Always practice ethical harvesting—take no more than 20% of berries from any single plant.
How is blue elderberry different from red elderberry?
Blue elderberry (Sambucus nigra ssp. caerulea) produces blue-black berries in flat-topped clusters and is safe to eat when cooked. Red elderberry (Sambucus racemosa) produces bright red berries in dome-shaped clusters and is considered toxic—do not consume red elderberries. Learn to reliably distinguish these species before foraging.
Foraging and Nature Connection with Saved By Nature
Learning to identify and prepare wild foods like blue elderberry jam deepens our relationship with California's native landscapes, transforming outdoor experiences from passive observation to active ecological participation. Foraging connects us to the same plants and seasonal rhythms that have sustained Bay Area communities for thousands of years.
Ethical foraging—harvesting sustainably, respecting plant populations, and understanding ecological relationships—builds the environmental literacy at the heart of conservation. Every jar of wild elderberry jam represents a meaningful connection between kitchen table and native ecosystem.
Learn Foraging and Native Plant Skills with Expert Naturalists
Develop hands-on foraging skills and native plant identification through Saved By Nature's 👉🏻 naturalist-led outdoor programs, where experienced guides introduce participants to edible native plants, ethical harvesting practices, and the ecological relationships sustaining Bay Area's diverse plant communities.
Discover upcoming foraging walks, nature hikes, and wildlife programs by exploring our 👉🏻 upcoming events. Every nature program builds the ecological knowledge and conservation awareness needed to become a thoughtful steward of California's remarkable natural heritage.
Written by Richard Tejeda
Founder & Executive Director of Saved By Nature
SEO, GEO, & Content Optimization by Lyle van Tonder
Digital Marketing Specialist | Web Developer | SBN Board Member
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