Must be Jelly cause jam don't jiggle like that
99% of the time I'm a jam all the way kinda girl, bring on the bits and pieces of fruit I say! But when it comes to elderberry... jelly is preferred (too many hard seeds!!!). Have you ever picked elderberries? They are super tiny and take forever to destem so getting them prepared is a HUGE pain in the bum.
I swore I'd never make jam/jelly out of these things again, but a good friend of mine asked me to come over and help her make some jam. Of course I said yes! It wasn't until after the date was set she told me what kind we were making... elderberry... NOOOOO!! *cue scary foreboding music*
It all turned out well though, she did all of the destemming grunt work before I even walked in the door, so it was a total walk in the park! We used bal low sugar pectine to make this batch and although at first we didn't think it was going to set... it all turned out beautiful :)
Have you have had elderberries? Do you think they are worth the hassle?
recipe adapted from ball low sugar pectine
makes 6 (12 pint jars)
4 cups prepared elderberry juice
2/3 cup grape juice
1/4 cup lemon juice
4 Tbs ball low sugar pectin
1 cup sugar
PREPARE waterbath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe.
COMBINE prepared juice in an 8-quart saucepan. Gradually stir in Ball® RealFruit™ Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
ADD sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
PACK based on steps below.
1. LADLE hot jelly/jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
2. PLACE filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
3. PROCESS jars for 10 minutes, adjusting for altitute. Turn off heat, remove lid and let jars stand for 5 minutes.
4. REMOVE jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.
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