To sterilise the jar: Wash the jar in hot soapy water, rinse well and put in the oven 180C|gas mark 4 for 5 minutes.
2 Pots, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Mortar, 1 Lid
Put the sugar, water and lemon peel in a pan and heat gently until the sugar has dissolved. Bring to a boil and cook for 2 minutes.
Add the elderberries to the pan. Reduce the heat and simmer very gently for 10-15 minutes| until the elderberries are soft but still whole.
Drain the berries in a sieve over a bowl. Discard the syrup. (or refrigerate and use to make a fresh fruit salad) Leave to become cold.
Melt the butter in a pan over a low heat and allow to cool slightly. Very gently stir in the elderberries.
Carefully pour into a warm sterilsed jar. Seal tightly with a lid or transparent cover and elastic band. Store in the refrigerator.