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I was almost ready to prepare elderberry jam, using the elderberry with its seed, but then I found some information about seed's toxicity.

Do you know if the seed of ripe elderberries are toxic when preparing a jam?

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    It would help a great deal if you could state the exact species used. At least the area/region where they were collected? – LаngLаngС Mar 19 '18 at 19:56
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    Note that your reference refers to raw berries; do you plan to boil your jam? – Bryan Krause Mar 19 '18 at 22:30
  • @LangLangC they are the ones used to make jam, but I will try to look at the exact specie. – user11906 Mar 20 '18 at 0:00
  • @BryanKrause yes, to make jam berries must be cooked by 40 minutes at least. That's why I asked, there is no information about cooked berries – user11906 Mar 20 '18 at 0:01
  • Jams aren't always cooked, which is why I asked; they need to be if you are canning, but not everyone cans/jars their jam, depending on type. – Bryan Krause Mar 20 '18 at 1:37
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From your own link

Although the ripe, cooked berries (pulp and skin) of most species of Sambucus are edible,[6][9][10] uncooked berries and other parts of plants from this genus are poisonous.[11] The leaves, twigs, branches, seeds, and roots of Sambucus plants can contain a cyanidin glycoside. Ingesting a sufficient quantity of cyanidin glycosides may produce illnesses.[6][11]

Cooking destroys the small amount of cyanogenic glycosides found in the fruit that is poisonous.

When making jam you can sieve out all the seeds.

  • Yes, I have read that, and that's why I made the post. The information seems..strange..but thanks anyway.. – user11906 Mar 20 '18 at 1:48
  • Cooking destroys the toxins. – Graham Chiu Mar 20 '18 at 1:53

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