Elderberry Jam Food

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ELDERBERRY JELLY



Elderberry Jelly image

Version 2. From my files. I would do a hot water bath, not parafin to seal.. "The most common use of elderberries is for jelly-making. Their juice produces a clear, ruby-red jewel-like delicacy with a sparkling flavor to match."

Provided by dicentra

Categories     Berries

Time 25m

Yield 6 cups

Number Of Ingredients 4

3 lbs elderberries
1 lemon, juice of
1 (1 3/4 ounce) box fruit pectin
4 1/2 cups sugar

Steps:

  • Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes.
  • Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight).
  • Mix the elderberry and lemon juices along with just enough water to make three cups of fluid.
  • Add the pectin, bring the mixture to a boil and stir in the sugar.
  • Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.

ELDERBERRY JAM



Elderberry Jam image

Elderberry jam is a delicious and healthy spread for toast or a topping for yogurt or oatmeal.

Provided by Our Gabled Home

Categories     Dessert

Time 30m

Number Of Ingredients 5

4-5 cups elderberries, picked off their stems
1 cup sugar
1/2 whole lemon, juiced
2-3 TBSP frozen apple juice concentrate or ¾ cup apple juice
1 TBSP pectin

Steps:

  • With a fork, pick elderberries off their stems. You can freeze them beforehand to make this easier.
  • Place the elderberries, lemon juice, apple juice concentrate, and sugar in a medium pot and bring to a boil over medium heat until the elderberries are mostly popped.
  • Add the pectin, stir well, and continue to boil for another 5 mins.
  • Do a gel test: drop a bit of jam on a cold plate. If it gels, it's ready. Otherwise continue boiling it or adding a bit more pectin.
  • Fill in sterilized jars, leaving about 1/4 inch to the top of the jar. Put lids on and process as desired, such as pressure canning or water bath canning.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

ELDERBERRY JAM



Elderberry Jam image

Make and share this Elderberry Jam recipe from Food.com.

Provided by dicentra

Categories     Berries

Time 25m

Yield 3 cups

Number Of Ingredients 3

2 quarts crushed elderberries
1/4 cup vinegar
6 cups sugar

Steps:

  • Combine berries, vinegar, and sugar.
  • Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick.
  • As mixture thickens, stir frequently to prevent sticking.
  • Pour boiling hot mixture into sterilized jars. Adjust lids.
  • Process in boiling water 5 minutes. Remove jars; cool and store.

Nutrition Facts : Calories 1833.8, Fat 1.9, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 471.1, Fiber 27.1, Sugar 399.6, Protein 2.5

SURE.JELL ELDERBERRY JELLY



SURE.JELL Elderberry Jelly image

Preserve the lusciousness of ripe elderberries in this easy-to-make elderberry jelly recipe. Get started now on this SURE.JELL Elderberry Jelly!

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Number Of Ingredients 5

3 cups prepared juice (buy about 6 qt. or 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

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • 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 jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. 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.
  • 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.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. 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.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

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