Recipe courtesy of Kathleen Kleber

Elderberry Jelly

  • Level: Intermediate
  • Total: 4 hr 15 min
  • Active: 15 min
  • Yield: Four 8-ounce jars
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Ingredients

Directions

Special equipment:
an 8-quart stockpot, canning tongs, four 8-ounce mason jars with lids and screw-on rings, a steam juicer or standard juicer, a wide-mouth canning funnel, a magnetic lid holder
  1. Fill a large stock pot with cold water, enough to cover your jars by 4 inches. Bring the water to a simmer and place the jars and the center lids into the water. Keep the water on a low simmer until ready to jar the jelly.
  2. Place the elderberries in the steam juicer (alternatively, use a standard juicer). Follow the manufacturer's instructions to extract the juice from the elderberries. If using a steam juicer, you should end up with 3 to 4 cups of juice after about 1 hour of steaming. Place 3 cups of the elderberry juice and the lemon juice in a saucepan. Stir in the pectin until dissolved. Bring the mixture to a boil, stirring constantly until the jelly begins to thicken, about 8 minutes. Add the sugar, and return the mixture to a full boil. Boil for 2 minutes and skim any foam off the top.
  3. Remove the jars from the simmering water using the canning tongs and dry them off using a clean towel. Using a wide-mouth funnel, ladle the jelly into each jar, leaving 1/4 inch of space at the top. Wipe the rim of the jar with a clean, wet cloth to remove any residue or stickiness. Remove the center lid from the water using the magnetic lid holder and place the lid on top of the jar. Put the screw bands on the jars, and tighten. Repeat with the remaining jars.
  4. Place the jars back into the large stockpot and fill with cold water. Bring the water to a boil and cook for 15 to 20 minutes. Remove the jars from the water and let cool completely to room temperature, 2 to 3 hours. You will hear a pop from the lid letting you know that each jar has been sealed.
  5. Serve with a croissant or on toast.

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