Elderberry mousse

• 3 kg Elderberry pulp
• 900 g sugar
• 2 cinnamon stalks
• 3 spoons of vinegar
• 3 spoons of water
• 10 cloves
• 2 stars of anise
• 2 walnuts (from the garden, do not crack)

Pot, wooden spoon, blender, jars and marker

1. Once elderberries (holunder) is used for juice preparation, remaining pulp can be used for mousse or jam
2. Place all the ingredients in a container that can go in the oven (e.g. a pot without plastic handles)
3. Mix it well and cover. Let it stay overnight at room temperature
4. In the morning put the mixture in the oven and set the oven to 3 (~170ºC)
5. Keep it in the oven till it comes to the right density (~4 hours)
   • Note: On July 14 2016, Licio and Birol used 3 hours for 1.5 kg of pulp
6. Remove the walnuts, anise, and cloves. Run the mousse in a blender
7. Clean some jars carefully with boiling water
8. Divide the pumpkin jam in the jars when its hot and close immediately
9. Turn the jars upside down till the jam cools down to room temperature
10. Label the jars properly and store them in the pantry