Wednesday, September 30, 2009

How to make Elderberry jelly

This recipe calls for wild elderberrys I have picked along the banks of the Clark Fork River in Montana.
You can grow or find wild elderberries growing along the road side or creek bottoms almost anywhere in the western United States.

Elderberry jelly is easy to make,but require a whole bunch of elderberries.

The berry is the size of a BB,but is easy to pick,as they grow in clusters and when ripe can be picked by stripping the vine clean with one or two strips.

The bush grows to ten feet high and can be ten feet in diameter.

I have found Elderberries in California,Nevada,Oregon,Washington,Montana and Wyoming.

I am sure they are in other states also.

Elderberries grow along wet ditch banks and waterways.

I have found them from 2000 feet to 6000 feet in elevation.

The fruit is ripe around the last part of August thru October.It is a purple color when ripe and ready to pick.

Elderberry Jelly Recipe

Clean berries off stems and place in cheese cloth.

Cover berries in canner

Cook the fruit for 15 to 20 minutes or until soft.

Now suspend the cheese cloth or jelly bag and let the juice drip.

Not recommended to squeeze the bag or you will get cloudy jelly.

You can freeze the juice and use anytime.

When using short canning method

Bring the fruit juice to a boil

Add lemon juice if called for and the pectin.

Bring to boil again.

Never add sugar before you add the pectin or the fruit will not jell.

Add the required amount of sugar and bring back to a boil that cannot be stirred down.

Boil one minute more.

Remove from heat and skim foam off top.

Place pint jars in water bath and bring to boil.

Using a canning funnel pour hot liquid into hot jars and seal.

Place in a canner and boil for 12 minutes.

Remove jars of jelly from heated water bath and place on a towel to seal.

Check lids after 15 minutes and see if they have all sealed.

If you didn't get a seal on one or so jars you can water bath again or just let the jelly cool and refrigerate for immediate use.

3 1/4 cups Elderberry juice

4 1/2 cups sugar

2 oz package fruit pectin

Mix Elderberry juice and pectin in a large saucepan.

Bring to a boil.

Add sugar.

Boil one minute, stirring constantly.

Remove from heat.

Skim off foam.

Pour into sterilized jars.

Leave 1/2 inch headspace.

Clean jar rim.


Process 12 minutes in a boiling water bath.

Great on toast,pancakes,ice cream or waffles.

Oh so good.


7 -1/2 pint jars