Elderberry Jelly
Online submission

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 5 half-pints.

 

Elderberry Jelly
Marge Nelson, Elroy

2 quarts elderberries, cleaned & stemmed 1 quart apples, stems and ends removed 2 quarts water Sugar Lemon juice

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.

 

Elderberry Jelly
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.