ELDERBERRY JELLY
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
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.
HOMEMADE ELDERBERRY JAM
This homemade elderberry jam needs just a few ingredients and a few steps to be ready. It's a quick and easy recipe to make, is dairy-free, gluten-free, sugar-free, paleo, keto and vegan but still delicious and it can easily be added to your Meal Plan or Batch Cooking.
Provided by Claudia Canu
Categories Breakfast
Time 25m
Yield 15
Number Of Ingredients 5
Steps:
- In a small pot, mix together the fruits, the 1/2 teaspoon of stevia, and the 1 teaspoon of kuzu.
- Use a small burner and bring it to a boil while stirring.
- Once it is boiling, lower the heat to a minimum and cover the pot.
- After about 10 minutes, stir it again.
- Cover the pot again and let it cook for another 10 minutes.
- Be careful that the jam doesn't stick to the bottom of the pot.
- After about 20 minutes, the jam will have already become quite dense and, once cooled, will gain in density.
- Let it cool completely before storing it in the jar.*
Nutrition Facts : ServingSize 2 teaspoons, Calories 8, Sugar 0.4 g, Sodium 0.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.7 g, Protein 0.1 g, Cholesterol 0 mg
SIMPLE ELDERBERRY JAM
Steps:
- Prepare your elderberries by removing from stems with a fork (or you can use your fingers). If you have any red or green ones it's easier to remove by hand before you strip the stem as picking through a bowl of elderberries is not easy as they are so small. Now is the time to weigh the elderberries and I'd allow another 20 grams for the debris and red berries that you'll end up throwing away.
- Immerse the elderberries in water and rinse several times until the water runs clear to remove any insects or debris. Pick out any stems or unripe berries, you just want black elderberries.
- Place the elderberries in a preserving pan or similar with 100 ml of water.
- Crush the berries to release their juices and bring to a boil.
- Turn the heat down to a simmer and cook gently for 10 minutes with a lid on, stirring a couple of times with a wooden spoon.
- Turn the heat down to a minimum and stir in the sugar and lemon juice and carry on stirring until sugar has completely dissolved (do not simmer). (Dragging your spoon across the pan there should be no crunching sounds).
- Then turn the heat up high and bring to a rolling boil and time for 6 minutes once it starts, stirring frequently to prevent the jam sticking to the pan.
- Take off the heat and test a few drops of jam on a chilled saucer and place in the fridge for a minute.
- Then run a finger through it, it should be tacky and not run back to the void your finger has just created. My jam was ready at 8 minutes and only showed the vaguest attempt at a wrinkle (this jam is very easy to over cook so please err on the side of caution)!
- If your jam hasn't reached setting point then boil for another 2 minutes and repeat the test until ready.
- Stir the jam well to remove any scum but if that doesn't work you can add a knob of butter or coconut oil for a vegan friendly option.
- Pot up into 3 x 200 ml sterilised jars, a ladle and jam funnel are really useful here.
- Place lids on immediately and allow to cool.
- Store in a cool dark place and once opened store in the fridge and eat within a few months.
- Jam best eaten in the first year but will be shelf stable for many years.
SURE.JELL ELDERBERRY JELLY
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
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
ELDERBERRY JAM
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
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
Make and share this Elderberry Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 25m
Yield 3 cups
Number Of Ingredients 3
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
MCP ELDERBERRY FREEZER JAM
Skip the store. Just open your freezer for homemade jam. This recipe lets you have homemade elderberry jam any time of year.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Crush elderberries thoroughly, one layer at a time. Sieve half of the berries to remove seeds, if desired. Measure exactly 3-1/4 cups prepared fruit into large bowl. Add lemon juice; mix well.
- Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 9 g, Protein 0 g
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