Thursday, July 2, 2015

Elderberry Jelly

Yields approximately 5 half pint jars of jelly:


3 cups prepared juice (You will need approximately 3 lb. fully ripe elderberries)
1/4 cup bottled lemon juice
1 box powdered pectin or 6 tbsp of Ball Classic Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

  1. Remove and discard large stems from elderberries. Place in a large stainless steel pot and crush fruit thoroughly.
  2. Cook on medium heat until juice starts to flow, stirring occasionally.  Add a little water to keep from sticking.   Reduce heat to low, cover and simmer 15 min., stirring occasionally.
  3. Place 3 layers of damp cheesecloth in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. or use a jelly bag.  
  4. Measure exactly 3 cups prepared juice into medium/large stainless steel pot.  (If necessary, add up to 1/2 cup water for exact measure.) 
  5. Stir in lemon juice.
  6. Stir pectin into juice in saucepot. Add butter to reduce foaming.
  7. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 
  8. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly.
  9. Remove from heat. Skim off any foam with metal spoon.
  10. Ladle immediately into prepared jars, leaving 1/4 inch headspace. 
  11. Wipe jar rims and threads. Cover with two-piece lids. Screw bands finger tight.
  12. Process in a boiling water bath for 10 minutes.  Turn off heat and wait 5 more minutes.
  13. Place on towel to cool for 24 hours.
  14. Label and Store.