Elderberry Catsup Recipe

How to Make Elderberry Catsup

1. Combine 2 cups of fresh elderberries or 4 cups of cooked elderberries with 1 cup of apple cider vinegar in a medium saucepan. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 10-15 minutes, or until the elderberries have completely burst and softened.
3. Remove from heat and carefully press the berry mixture through a fine-mesh sieve or food mill to remove seeds and skins. Return the pureed mixture to the saucepan.
4. Stir in 1 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground allspice, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of black pepper.
5. Bring the mixture back to a simmer over medium heat. Cook, stirring frequently, for 15-20 minutes, or until the catsup has thickened to your desired consistency. A spoon drawn across the bottom of the pan should leave a clear trail.
6. Carefully pour the hot catsup into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims clean, and seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude and jar manufacturer's instructions).
8. Remove the jars from the canner and let them cool completely. You should hear a satisfying "pop" as the jars seal. Store in a cool, dark place.