ELDERBERRY APPLE RASPBERRY
April showers bring May flowers.
If the old adage is still true, it’s only right that Elderberry Apple Raspberry is May’s Jam of the Month.
Elderberry juice, extracted from Minnesota-grown berries, adds a floral finish to this jam.
Get ready for spring entertaining! One of my old favorite recipes (see below) is Swedish tea ring. In essence, it is cinnamon roll dough shaped into a circle (pictured above), then cut and served in slices. Elderberry Apple Raspberry jam is going to take the place of cinnamon sugar in this year’s Mother’s Day or commencement brunch treat. YUM! In addition to their floral flavor, elderberries are popular for their homeopathic benefits, which range from relieving cold and flu symptoms to promoting skin health.
This jam wanders off the beaten path a bit. We encourage you to try it.
Serving Suggestions: Elderberry Apple Raspberry jam doesn’t need anything fancy to accompany it. It’s terrific with vanilla ice cream. This summer’s milkshakes may take on a nice elderberry purple color.
Cheese Pairing: Delice (triple crème cheeses), Caprifeuille St. Marie (aged goat cheese), or other soft, creamy cheese
Wine Pairing: Chardonnay, or perhaps a nice Elderberry wine
Swedish Tea Ring Recipe
from Betty Crocker
- 2 cups lukewarm milk
- ½ cup sugar
- 2 teaspoons salt
- 2 teaspoons dry yeast in ½ cup lukewarm water for 5 minutes without stirring.
Stir yeast into milk mixture until yeast is dissolved.
- 2 eggs
- ½ cup soft butter
Add in 2 additions, mixing first with a spoon, then by hand:
- 7 cups flour, or other amount necessary to make dough easy to handle.
Knead until the dough is smooth. Let rise until double in bulk, 1 ½ to 2 hours.
Punch dough down and let rise again until almost double, about 30 minutes.
After second rising, roll dough into a 9”x18” rectangle. Spread with 2 tablespoons softened butter, then with enough Elderberry Apple Raspberry Jam to coat evenly. Do not overload! Roll up tightly beginning at the wide side. Seal well by pinching edges of roll together. Place sealed edge down on a greased baking sheet and form into a ring. Seal joined ends. With a scissor, make cuts 2/3 of the way through the ring at 1” intervals. Turn each section on its side. Let rise until double, about 30 minutes.
Bake in a 375 degree oven until golden brown and baked through.