Elderberry Jelly

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water, rinse well, and boil them in a canner or large pot of water for 10 minutes to sterilize, since this jelly processes for less than 10 minutes; keep the jars hot until filling.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Use only fully ripe, dark purple elderberries, and remove them from their stems (raw elderberries and stems should never be eaten uncooked; thoroughly cooking the berries, as this recipe does, neutralizes the compounds of concern).
5. 5Rinse the destemmed berries well, place them in a large pot with 1 cup water, crush lightly, cover, and simmer for 15 minutes, until very soft, stirring occasionally.
6. 6Pour the cooked berries and liquid into a dampened jelly bag or several layers of cheesecloth set over a bowl, and let drip undisturbed for at least 2 hours without squeezing; measure the juice and add water if needed to total 3 1/2 cups.
7. 7Combine the 3 1/2 cups of elderberry juice with the 1/2 cup of bottled lemon juice (added both for flavor balance and to ensure safe acidity) in a large saucepot, and stir in the full box of powdered pectin.
8. 8Bring the mixture to a full rolling boil over high heat, stirring constantly, then add all 5 cups of sugar at once.
9. 9Return to a full rolling boil that cannot be stirred down and boil hard for exactly 1 minute, stirring constantly.
10. 10Remove from the heat and skim off any foam.
11. 11Ladle the hot jelly into the hot, sterilized jars, leaving 1/4 inch of headspace.
12. 12Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
13. 13Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 5 minutes for half-pints and 5 minutes for pints, timing from when the water returns to a full rolling boil.
14. 14Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
15. 15Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
16. 16Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
17. 17Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
18. 18Do not alter the ratio of juice, lemon juice, sugar, or pectin, since this balance is what keeps the jelly safe and properly set.