Elderberry Jelly
Elderberry is know for it's medicinal properties in syrups and tinctures but is also a delicious jam or jelly. We can the juice, make the syrup and tinctures and use whatever juice we have left to make jelly to go onto our pantry shelf. This sweet treat is great on bread or toast or used as a filling in Danishes or pastries.
Equipment
- 1 Water Bath Canner, Jars & Canning Supplies
- 1 large sauce pot
- 1 large spoon
- 1 set measuring cups and spoons
- 1 small sieve or metal spoon
Ingredients
- 3 cups prepared elderberry juice
- 1 box sure-jell fruit pectin (1.75 oz)
- ½ cup lemon juice
- ½ tsp butter *optional to reduce foaming
- 4½ cups sugar
Instructions
- In large sauce pan mix the elderberry juice, lemon juice, sure-jell and butter
- Over medium-high heat, stirring constantly, bring mixture to a rolling boil.
- Add sugar, still stirring constantly to thoroughly dissolve the sugar and bring back to a rolling boil for 1 minute (do not over boil- do one minute exactly)
- Remove pan from heat and skim off any foam with a sieve or spoon
- Ladle the hot jelly immediately into warm prepared jars, leaving a ¼ inch head space between the jelly and the top of the jar.
- Wipe the rim of the jar and the threads of the jar with a cloth dipped in white vinegar to remove any sticky residue.
- Cover jars with lids, screw bands on tightly.
- Place jars on rack in pre-heated canner. Ensure you have at least 1 inch over water over the tops of the jars, if not add boiling water to the pot to make it a 1 inch depth over the jar tops.
- Cover your canner and bring water back to a boil. Process 1/2 pint jars for 5 minutes, starting timer AFTER water returns to a boil.
- Remove jars and place carefully on a towel in an area with no drafts to cool completely. (Allow to sit 24 to 48 hours before moving jars)
- After jars have cooled completely, check tops to make sure they have sealed properly (centers should have popped down on their own). If the lids did not seal properly, refrigerate these jars for current use. Sealed jars can be stored in a cool, dry place for 3+ years. Rings can be removed from jars for storage and always remember to date and label all canned goods before storing.