Potted elderberries recipe from a Ministry of food leaflet published by the Food Advice Service, Ministry of food, London W1 in July 1945 entitled Hedgerow Harvest.
Strip the elderberries from their stalks with a fork.
Weigh them and allow 1.5 ounces of sugar per pound. (42 g of sugar per 450 g elderberries)
Put into jars (screw band, spring clip or snap closure variety) sprinkling the sugar among the fruit.
When full, put the jars in a slow oven, cover with the lids and cook until the juice is completely drawn.
The jars should be heated for 45 – 60 minutes.
Remove from the oven, fill one jar from another, and cover immediately with rubber ring, lids, and clips or screw band.
Next day remove the screw band or clip; if the seal is perfect it should be possible to lift the jar by the lid.
Potted elderberries will keep for years.