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
- Remove and discard large stems from elderberries. Place in a large stainless steel pot and crush fruit thoroughly.
- 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.
- 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.
- Measure exactly 3 cups prepared juice into medium/large stainless steel pot. (If necessary, add up to 1/2 cup water for exact measure.)
- Stir in lemon juice.
- Stir pectin into juice in saucepot. Add butter to reduce foaming.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly.
- Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, leaving 1/4 inch headspace.
- Wipe jar rims and threads. Cover with two-piece lids. Screw bands finger tight.
- Process in a boiling water bath for 10 minutes. Turn off heat and wait 5 more minutes.
- Place on towel to cool for 24 hours.
- Label and Store.