CANNING ELDERBERRY JELLY

  

There is something special about walking out into the garden and harvesting something you planted yourself. Right now, my elderberry bush is loaded with clusters of dark, ripe berries, and it is time to turn this backyard harvest into something delicious — homemade elderberry jelly.

Elderberries have been enjoyed for generations, and making jelly is one of my favorite ways to preserve their beautiful color and unique flavor. The process does take a little time because the berries are tiny and it takes a lot of berries to make enough juice, but the reward is a pantry full of jars ready to enjoy throughout the year.

If you have an elderberry bush growing in your garden or have access to fresh elderberries, this is a wonderful way to preserve your harvest. 

This elderberry jelly recipe follows the instructions from Sure-Jell Fruit Pectin.

INGREDIENTS

  • 3 cups prepared juice (about 3 lb. fully ripe elderberries)
  • 1/4 cup fresh lemon juice
  • 1 box SURE-JELL Fruit Pectin
  • 1/2 tsp butter or margarine
  • 4-1/2 cups sugar, measured into separate bowl
INSTRUCTIONS

  1. Step 1 
    Prepare jars, lids, and canner. Wash jars and lids in hot soapy water and keep jars warm until ready to fill. Set up boiling-water canner.

  2. Step 2
    Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or sack cloth towel over mesh strainer in a large bowl. Pour prepared fruit into cloth. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in lemon juice.

  3. Step 3
    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.

  4. Step 4
    Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


Print Recipe

CANNING ELDERBERRY JELLY


Yield 5 half pint jars



INGREDIENTS

  • 3 cups prepared juice (about 3 lb. fully ripe elderberries)
  • 1/4 cup fresh lemon juice
  • 1 box SURE-JELL Fruit Pectin
  • 1/2 tsp butter or margarine
  • 4-1/2 cups sugar, measured into separate bowl

DIRECTIONS

  1. Step 1 Prepare jars, lids, and canner. Wash jars and lids in hot soapy water and keep jars warm until ready to fill. Set up boiling-water canner.

  2. Step 2 Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or sack cloth towel over mesh strainer in a large bowl. Pour prepared fruit into cloth. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in lemon juice.

  3. Step 3 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.

  4. Step 4 Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)