Elderberry Jam Recipe for Canning

This Elderberry Jam Canning Recipe transforms simple ingredients into a luxurious, wine-infused preserve. Blending dried elderberries with cranberries, Cabernet Sauvignon, and thyme, it captures the rich, port-style essence of old-world jams. Ideal for canning season, this recipe produces a deeply flavorful spread that complements everything from roasted meats to warm crème brûlée.

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By Diane Devereaux | The Canning Diva®
Last updated: October 15, 2025

Key Takeaways

• A bold, wine-infused jam reminiscent of traditional port preserves.
• Cranberries provide natural pectin for safe water bath canning.
• Perfect for pairing with brie, goat cheese, or roast pork.
• Optional rosemary infusion adds a nuanced herbal note.

The History of Port-Style Jams

Port-style jams, like this Elderberry Cranberry Jam, trace their roots to the European tradition of pairing fruit preserves with fortified wines. In centuries past, cooks used port or red wine to enrich fruit preserves, both as a flavor enhancer and as a means of extending shelf life. The natural sugars in the wine concentrated as the jam cooked, giving it a glossy texture and complex, aromatic depth.

Elderberries, with their inky hue and earthy flavor, have long been a favorite for this technique. Their tannins mimic the richness of the wines they’re paired with, while their wild, slightly bitter edge adds balance to sweet spreads. When combined with tart cranberries and a robust red like Cabernet Sauvignon, the result is a tart jam that can be sweetened to your liking. So be sure to taste as you go.

Unlike classic strawberry or blueberry jams, this recipe leans savory. The Cabernet and thyme temper the fruit’s natural acidity, creating a preserve that walks a beautiful line between sweet and complex. The flavor blooms with each bite — first the tart pop of cranberry, then the wine’s dark fruit notes, and finally the gentle herbaceous finish from fresh thyme. It’s reminiscent of mulled wine simmering on the stovetop.

Modern Culinary Uses for Elderberry Port-Style Jam

This all started with a half bottle of Cabernet left over from a party and a few bags of cranberries tucked away in the freezer. I began blending flavors, letting the aroma of simmering fruit and wine fill the kitchen, determined to create something savory and rich — a jam that stood apart from the usual sweet preserves. The result is a deeply layered, port-style jam with an herbal finish that feels right at home beside roasted meats and fine cheeses.

This isn’t a jam that hides in the pantry — it belongs at the center of the table.

Here are several ways to let it shine:

1. Serve It with Cheese

Spoon this jam over a wheel of warm brie, spread it beneath slices of Manchego, or serve it alongside aged cheddar on a charcuterie board. Its sweet-savory balance makes it a perfect complement for creamy or salty cheeses.

2. Use as a Glaze for Meats

Brush a few tablespoons over pork tenderloin, chicken thighs, or duck breast in the final minutes of roasting. The sugars in the jam caramelize beautifully, creating a glossy, flavorful glaze that enhances rather than overwhelms the meat.

3. Add to Sandwiches or Flatbreads

Try spreading a thin layer on a roast turkey sandwich or as the base for a flatbread with prosciutto, goat cheese, and arugula. The jam’s depth transforms simple meals into gourmet fare.

4. Top Desserts and Custards

For a show-stopping dessert, warm a 4-ounce jar of the jam until glossy and spoon it over crème brûlée just before serving. The contrast of creamy vanilla custard and tangy, wine-infused fruit is extraordinary. It’s equally beautiful drizzled over panna cotta, cheesecake, or a scoop of vanilla bean ice cream.

5. Stir into Beverages or Glazes

Whisk a spoonful into mulled wine, or dissolve some into a simple syrup for a cocktail base. You can even reduce it slightly and drizzle over pancakes or scones for a decadent breakfast treat.

Why It’s Worth Preserving

This Elderberry Port-Style Jam captures the essence of fall — cozy, aromatic, and deeply flavorful. Beyond being delicious, it’s also a nod to culinary tradition: a reminder that preservation is both art and science, a way of holding onto the season’s richness long after the last leaf has fallen.

By combining the antioxidant power of elderberries, the tart lift of cranberries, and the heartiness of red wine, this jam isn’t just a spread — it’s a celebration of flavor and craftsmanship.

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Elderberry Port-Style Jam Canning Recipe

This elderberry jam combines tart cranberries, red wine, and fresh thyme for a rich, port-style flavor. A savory-sweet preserve perfect for cheese boards, desserts, and fall canning.

Makes approx. 3 pints, 6 half-pints or 12 4-ounce jars

Ingredients

• 1 cup dried elderberries
• 6 cups water
• 24 ounces fresh cranberries
• 2 cups cabernet sauvignon wine
• 2 heaping tablespoons fresh thyme leaves
• 1/2 to 1 cup brown sugar, packed

Instructions

1. Place the dried elderberries in a saucepan and add the water. Cover the saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes then remove from heat and let steep for 4 hours.
2. Once steeped properly, place your chinois inside a thick bottomed stockpot and strain the elderberries. Let drain water for 30 minutes. Discard the rehydrated elderberries. Use this time to sterilize your jars and set aside to keep warm.
3. Add the cranberries and thyme leaves to the stockpot. Using medium-high heat, bring the cranberries to a boil. Reduce heat to medium and cover, cooking for 10-15 minutes or until most of the cranberries have popped. Use a potato masher to ensure every berry is mashed well.
4. Add the wine and brown sugar, mix well. Reduce heat to a simmer and cook the jam until it is reduced by half, about 30 minutes, stirring often.
5. Using a funnel, ladle the jam into jars leaving a 1/4-inch headspace. Remove any trapped air pockets and add additional jam if necessary to maintain the 1/4-inch headspace.
6. Wipe each jar rim with a washcloth dipped in vinegar. Place lids and rings on each jar and hand tighten.
7. Process is a hot water bath, 10 minutes for pints, half-pints and 4-ounce jars. Remember, processing time does not begin until the water is at a full rolling boil.

Ingredient Tip: If you would prefer to infuse your jam with the essence of Rosemary, add 2 teaspoons of dried rosemary to the dried elderberries and steep together. The long steep time will gently flavor the elderberry extraction giving your jam the perfect touch of flavor.

Love elderberries? Try my Elderberry Syrup Canning Recipe for a classic immune-boosting favorite.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.