Elderberry Jelly Recipe

How to Make Elderberry Jelly

1. Gently heat 4 cups of elderberries over low heat until the juice begins to flow, about 5-7 minutes. Simmer the fruit for 15 minutes, stirring occasionally, to extract maximum flavor.
2. Strain the elderberry mixture through a double layer of cheesecloth set over a large bowl, pressing gently to extract as much juice as possible. Discard the solids.
3. In a large saucepan, combine the strained elderberry juice (approximately 2 cups), 1/2 cup lemon juice, and enough water to reach a total of 3 cups of liquid.
4. Add 1/4 cup liquid pectin to the elderberry mixture. Bring to a rolling boil on medium-high heat, stirring constantly.
5. Stir in 7 cups of granulated sugar. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly to prevent scorching.
6. Remove from heat and skim off any foam. Ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace.
7. Wipe jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time based on altitude - consult a canning guide for specifics).
8. Remove jars from canner and let cool completely. Check for seals (lids should not flex). Store sealed jars in a cool, dark place.