Elderberry Jelly Food
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.
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
CERTO ELDERBERRY JELLY RECIPE
Add an elderberry jelly recipe to the menu! Freshly crushed berries provide the juice necessary to make this scrumptious CERTO Elderberry Jelly Recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes about 7 (1-cup) jars or 112 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 jars well before filling.
- Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low; cover and simmer 15 min., stirring occasionally. Place three 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 juice into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir sugar 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 pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle quickly 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 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Fiber 0.903 g, Sugar 13 g, Protein 0 g
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