Elderberry Jelly

Ingredients:

·        3 cups elderberry juice (from 3 lbs stemmed elderberries using steam juicer)

·        ¼ cup lemon juice

·        4 ½  cups sugar

·        1 box (1.75 oz) pectin

Making Elderberry Jelly

1.      If canning, prepare a water bath canner, jars and lids before beginning.

2.      Place 3 cups of elderberry juice into a pot and add the lemon juice and powdered pectin.

3.      Stir the pectin to break up any clumps and ensure it's fully dissolved.

4.      Turn on the heat and bring the mixture up to a boil. Boil hard for 1 minute.

5.      After the pectin/juice mixture has boiled for 1 minute, add the sugar.

6.      Return the mixture to a boil and boil for 1 minute.

7.      Remove from the heat and ladle into prepared jars, leaving 1/4 inch headspace. Seal with 2 part canning lids.

8.      If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). Once the processing time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them with a jar lifter to cool on a towel on the counter (this helps prevent siphoning).

9.      Allow to cool completely and check seals after 12 hours. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12-18 months, and be safe to eat as long as they're sealed. Refrigerate after opening.

*Processing time listed is for altitudes less than 1000 ft.  At altitudes above 1000 ft. or more, increase processing time 5 minutes.