Low Sugar Elderberry Jelly Food

HOMEMADE ELDERBERRY JAM

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.*

ELDERBERRY JELLY

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.

LOW-SUGAR ELDERBERRY (OR BLACKBERRY) JELLY

Steps:

• Place a glass plate in the freezer.
• Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved.
• Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - RED RASPBERRY JELLY

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.
• Crush berries thoroughly, one layer at a time. Place in saucepot; add water. Bring to boil. Place three layers of damp cheesecloth or a 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 4-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to juice in saucepot; mix well. 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 remaining 2-3/4 cups 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 a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BLACKBERRY JELLY

Steps:

• Combine berries and water.
• Bring slowly to a boil.
• Cook until berries are soft.
• Strain overnight in a jelly strainer, lined with cheesecloth that has been wrung out in hot water.
• Measure juice.
• Boil juice 8-12 minutes.
• Skim.
• Remove from heat.
• Add sugar: 3/4 cup sugar per 1 cup of juice.
• Stir until dissolved.
• Return to heat and boil until 220F.
• on a thermometer.
• This should take 3-10 minutes.
• Pour into sterilized jars and seal.

SURE.JELL ELDERBERRY JELLY

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.)