Best 4 Elderberry Jelly Recipes
Welcome to the world of sweet and tangy goodness! Elderberries, known for their remarkable nutritional value, offer a fantastic opportunity to create a delectable treat: elderberry jelly. This vibrant jelly, often adorned with a deep purple hue, is a delightful addition to your culinary creations. Whether you're an experienced cook or just starting your culinary journey, this article will guide you through the process of crafting the perfect elderberry jelly. Get ready to tantalize your taste buds as we explore the best recipes, tips, and tricks for creating this fruity masterpiece.
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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.
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
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
ELDERBERRY JAM
Make and share this Elderberry Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 25m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Combine berries, vinegar, and sugar.
- Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick.
- As mixture thickens, stir frequently to prevent sticking.
- Pour boiling hot mixture into sterilized jars. Adjust lids.
- Process in boiling water 5 minutes. Remove jars; cool and store.
Nutrition Facts : Calories 1833.8, Fat 1.9, SaturatedFat 0.1, Sodium 23.6, Carbohydrate 471.1, Fiber 27.1, Sugar 399.6, Protein 2.5
Tips:
- Choose ripe, fresh elderberries: The best time to make elderberry jelly is when the berries are at their peak ripeness. Look for berries that are a deep purple-black color and free of blemishes.
- Remove the elderberries from the stems: Use a fork or your fingers to gently remove the elderberries from the stems. Be careful not to crush the berries.
- Wash the elderberries: Rinse the elderberries thoroughly under cold water to remove any dirt or debris.
- Use a jelly bag or cheesecloth to strain the elderberry juice: This will remove the seeds and skins from the juice, leaving you with a smooth, clear jelly.
- Add sugar and lemon juice to the elderberry juice: The sugar will help the jelly to set, while the lemon juice will add a bit of tartness and help to preserve the jelly.
- Bring the elderberry mixture to a boil: Stir the mixture constantly to prevent it from burning. Once it reaches a full boil, reduce the heat to low and simmer for about 20 minutes, or until the jelly has thickened.
- Test the jelly for doneness: To test the jelly for doneness, place a small amount on a cold plate. If the jelly wrinkles when you push it with your finger, it is ready. If it is still too runny, continue to simmer it for a few more minutes.
- Pour the jelly into sterile jars: Ladle the hot jelly into clean, sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
- Seal the jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw them on tightly.
- Process the jars in a boiling water bath: This will help to seal the jars and prevent spoilage. To process the jars, place them in a large pot of boiling water. The water should cover the jars by at least 1 inch. Bring the water back to a boil and process the jars for 10 minutes.
- Remove the jars from the boiling water bath: Use a jar lifter to carefully remove the jars from the boiling water bath. Place the jars on a wire rack to cool completely.
- Store the jelly in a cool, dark place: Once the jars have cooled completely, store them in a cool, dark place, such as a pantry or cupboard. The jelly will keep for up to a year.
Conclusion:
Elderberry jelly is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or pancakes. It can also be used as a filling for pastries or as a glaze for meats. With its beautiful color and unique flavor, elderberry jelly is a surefire hit at any gathering. So next time you have a chance, give this recipe a try and enjoy the deliciousness of homemade elderberry jelly!
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