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Elderberry Jelly Recipe

Elderberry Jelly
Photo Credit
Piotr Krzeslak
Catherine Boeckmann
Yield
4 pints
Category
Pickles and Preserves
Course
Other
Special Considerations
Vegetarian
Preparation Method
Boil
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Elderberry is called the “Cadillac” of jellies. Our recipe is a keeper—with 100% berries to ensure that unique sweet-tart flavor. These small black-violet berries are also superfruits with a long record of supporting the immune system.

You may also use the following recipe to make elderberry jelly if you have wild elderberries growing nearby or see how to grow elderberries. You can even buy elderberry plants at Walmart!

Ingredients
2 cups water
3 quarts (12 cups) freshly picked elderberries
2 tablespoons lemon juice
1 package (1.75 ounces) powdered pectin
5 cups sugar
1 teaspoon unsalted butter
Instructions
  1. Pour about 2 cups water into a large stainless-steel stock or soup pot. Add elderberries and crush them with a potato masher one layer at a time. Stirring, bring to a rolling boil, and then turn off the heat.
  2. Now, line a sieve with damp cheesecloth or place a damp jelly bag over a bowl. Add the berry mixture and let the juice drain into the bowl, making sure no seeds get through. This should yield about 3½ cups of juice. If you need more liquid, add water.
  3. Pour berry juice into a stainless-steel saucepan. Add lemon juice and whisk in pectin. Bring to a boil, stirring to prevent sticking.
  4. Add sugar and butter to prevent foam. Bring back to boil, stirring for 1 minute. 
  5. Quickly ladle hot berry jelly into 4-hot, sterilized pint jars, leaving ¼-inch of headspace.  Wipe the rims of the jars and add lids that have been washed and dried. Add screw bands and tighten until fingertip-tight.
  6. Place jars on a rack in boiling water bath canner and make sure they are completely covered with water (1-2 inches above the jars). Cover with lid and bring to a boil. Process jars for 5 minutes. Remove the canner lid, waiting 5 minutes, then remove the jars to a towel on the counter, and cool for 12 to 24 hours. Test the sealing of jars by pressing lightly in the center of the lid and storing jars that have been sealed.  Any jars that don’t seal may be refrigerated and used.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

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