Elderberry Jelly

Ingredients

• 3 3/4 cups prepared elderberry juice
• 1/4 cup lemon juice
• 1 box powdered fruit pectin
• 4 1/2 cups sugar
• Optional: 1/4 teaspoon butter to reduce foaming

Helpful Equipment

• Large saucepan or preserving pot
• Clean jars and lids
• Ladle
• Jar funnel
• Fine mesh strainer or jelly bag if making juice from berries

Instructions

1. Prepare clean jars and lids before starting. Jelly cooks quickly once it begins.
2. Add the elderberry juice and lemon juice to a large saucepan.
3. Stir in the powdered pectin until fully dissolved.
4. Bring the mixture to a full rolling boil over medium-high heat, stirring often.
5. Add the sugar all at once and stir well.
6. Return the mixture to a full rolling boil that cannot be stirred down.
7. Boil hard for 1 minute, stirring constantly.
8. Remove from heat and skim off any foam if needed.
9. Ladle the hot jelly into clean jars, leaving proper headspace if canning.
10. Let the jelly cool and set. Refrigerate for short-term storage, or process using a tested water-bath canning method if preserving for shelf storage.