1 lb.
Uchuvas
1 Lb. Brown sugar
1 cup water
Elderberry flowers
Wash the uchuvas. Make a syrup with the
water and sugar and when begins to thicken, add the fruit.
Simmer for 15 minutes or until the marmalade has reached
the desired consistency. Remove from heat and add the
finely chopped elderberry flowers. Preserve in sterilized
jars.
