Elderberry Jelly – Recipe from Elderberry Edge Farm

 

Elderberry Jelly Recipe from Elderberry Edge Farm
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Elderberry Jelly - Ederberry Edge Farm

A few years ago pectin boxes which includes many jelly/jam recipes in the box inserts removed elderberry jelly instructions.  This recipe assume that you have the elderberries in juice form already. See how to get your elderberries into juice here.   Consider growing different varieties of elderberries? Grab some cuttings during the first quarter of every year.  Farm Store  

Cook Time 45 minutes
Total Time 45 minutes
Servings 5 half pints
Author Elderberry Edge Farm

Ingredients

  • 3 cup elderberry juice
  • 1/4 cup fresh or bottled lemon juice
  • 1 box sure-jell or pectin equivilant
  • 41/2 cup sugar premeasure this, there won't be time when you need it.
  • 1/2 teaspoon butter or margarine (optional, I rarely use this))

Instructions

  1. Fill a caning pot, half full with water, and turn to high. Wash jars, lids and screw bands in hot soapy water & rinse with warm water. Place jars and lids, with lids off,  in oven on low temperature setting until ready for use.

  2. Measure out 4 1/2 cups of sugar into bowl, set aside.

  3. Place 3 cups of elderberry juice and 1/4 cup lemon juice into non reactive pan. Heat on medium heat until slightly warm and add pectin.

  4. Turn heat up and continue to stir until mixture comes to full rolling boil ( a boil that does NOT stop bubbling when stirred. Boil exactly 2 minutes.

  5. Remove jelly from heat, remove jars/lids from oven and fill jars leaving 1/4 inch head space. Place jars in canner on elevated rack. Water must cover jar tops by 1-2 inches. Add boiling water if needed. Bring water to gentle boil. Boil for 5 minutes if you live at 1000 feet. Adjust time as necessary as directed in Altitude Chart  if you are not at 1000 feet.

Recipe Notes

The butter/margarine is to reduce foaming that sometimes happens when boiling elderberries. I have found that if I am careful to use only fully ripe berries and use gentle heat in raising it to the boil stage the foaming does not occur. On the rare occasions that it does the butter cures it.

To test for jelly thickness I place a small saucer in the freezer before I start making the jelly. Before the jelly goes into the jars I take plate out of freezer and make a line of the jelly across the plate. I then take my finger and run it through the jelly on the plate. If the two sections stay separated the jelly is thick enough.

Consider making Elderberry Jelly Thumbprint cookies out of a jar of your elderberry jelly ~ delicious!

Elderberry Jelly recipe ~ elderberry Jelly thumbprint cookies