|3 cups prepared juice (about 3 lbs. fully-ripe elderberries)
1/4 cup fresh lemon juice
4-1/2 cups sugar
1 box powdered pectin
Remove stems from elderberries. Place in
saucepan and crush thoroughly. Heat gently until juice starts
to flow. Reduce heat; cover and simmer 15 minutes. Strain
juice. Measure 3 cups into a 6–8 quart saucepan. (Note:
Up to 1/2 cup of water can be added to achieve 3 cups.) Add
lemon juice. Measure sugar and set aside. Mix pectin into
juice in saucepan. Heat on high; bring to a full rolling boil,
stirring frequently. Add sugar, stirring until dissolved.
Return to rolling boil. Boil 1 minute, stirring constantly.
Remove from heat. Skim foam as necessary. Ladle hot jelly
into hot jars, leaving 1/4-inch headspace. Adjust two-piece
caps. Process 15 minutes in boiling-water canner. Yields about
Marge Nelson, Elroy
|2 quarts elderberries, cleaned & stemmed
1 quart apples, stems and ends removed
2 quarts water
Put the elderberries and apples through a
food grinder, then pour this mash into preserving kettle.
Add water and simmer covered for 15 minutes, stirring occasionally.
Pour into a jelly bag and let drip overnight. Squeeze the
bag until the pulp is dry. Measure the juice; add 1 cup of
sugar and 1 Tbsp. of lemon juice for each cup of juice. Bring
to a rolling boil and boil vigorously until it sheets from
the spoon. Remove from the heat immediately, skim, and pour
into hot, sterilized glasses. Seal.
Lois Stone, Wisconsin Dells
|2 quarts crushed elderberries
6 cups sugar
1/4 cup vinegar
Combine elderberries, sugar, and vinegar.
Bring slowly to boiling, stirring occasionally until sugar
dissolves. Cook rapidly until thick. As mixture thickens,
stir frequently to prevent sticking. Pour, boiling hot, into
hot jars, leaving 1/4-inch head space. Adjust caps. Process
15 minutes in boiling water bath. Yields about 3 pints.