Prepare the elderberries by removing them from the stems using a fork or your fingers. Discard any red or green berries and remove any debris.

Rinse the elderberries several times in water until the water runs clear, ensuring they are free of insects or stems.

Place the cleaned elderberries in a large saucepan and add the water. Crush the berries to release their juices, then bring the mixture to a boil.

Reduce the heat to a simmer, cover the pan, and cook gently for about 10 minutes, stirring occasionally.

Add the sugar and lemon juice to the pan. Stir continuously over low heat until the sugar is fully dissolved (avoid simmering at this stage).

Increase the heat to high and bring the mixture to a rolling boil. Once it starts boiling, continue to boil for 6 minutes, stirring frequently to prevent the jam from sticking.

Remove the pan from the heat and test the jam's consistency by placing a few drops on a chilled saucer. Refrigerate the saucer for a minute, then run your finger through the jam. It should be tacky and hold its shape. If the jam is too runny, return it to a boil for another 2 minutes and test again.

Once the jam reaches the desired consistency, remove any foam by stirring it well or adding a small amount of butter or coconut oil.

Carefully ladle the jam into three sterilized jars (about 7 oz each). Seal the jars with lids and let them cool completely.

Store the jars in a cool, dark place. Once opened, keep the jam in the fridge and consume it within a few months. For the best flavor, enjoy the jam within the first year, although it will remain shelf-stable for several years.