Elderberry Jelly (3) Collection
elderberry jelly 
sure.jell elderberry jelly 
certo elderberry jelly 
 
 
 
 
elderberry jelly 
 
3 lb.  elderberries
1/2 cup  lemon juice
1 box  low-sugar pectin
5 cup  sugar
 
wash and pick over berries and place in saucepan. cook over low heat 
until juice begins. simmer for 15 minutes. strain liquid through jelly 
bag or double layer of cheesecloth and let drip overnight. measure 
juice and add water, if necessary, to make 3 cups. add lemon juice and 
pectin and bring to boil. add sugar and boil for one minute. pour into 
sterilized jars and cap with canning leads or seal with pectin. jars 
sealed with canning lids may be processed for 5 minutes in boiling 
water bath, if desired. 
 
makes: 6 cups. 
 
buffalo run lodge bed and breakfast arbovale, west virginia 
 
source: http://www.virtualcities.com/ons/wv/z/wvz59012.htm 
 
 
 
 
 
sure.jell elderberry jelly 
 
prep time: 45 min 
total time: 45 min 
makes: about 5 (1-cup) jars. 
 
3 cup  prepared juice (buy about 6 qt. or 3 lb. fully ripe
  elderberries
1/4 cup  fresh lemon juice
1 box  sure.jell fruit pectin
1/2 tsp  butter or margarine (optional)
4-1/2 cup  sugar, measured into separate bowl
 
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 until juice starts to flow, 
stirring occasionally. reduce heat to low, cover and simmer 15 
minutes, 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-quart 
saucepot. (if needed, 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, if 
desired. 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 minute, stirring 
constantly. remove from heat. skim off any foam with metal spoon. 
 
ladle immediately into prepared jars, filling to within 1/8 inch of 
tops. wipe jar rims and threads. cover with 2-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 minutes. 
remove jars and place upright on towel to cool completely. after jars 
cool, check seals by pressing middle of lid with finger. (if lid 
springs back, lid is not sealed and refrigeration is necessary.) 
 
source: 
http://www.kraftfoods.com/recipes/jamsjelliespreserves/berrycherrygrape/sure.jellelderberryjelly.html 
 
 
 
 
 
certo elderberry jelly 
 
prep time: 1 hr 0 min 
total time: 1 hr 0 min 
makes: about 7 (1-cup) jars or 112 servings, 1 tbsp. each 
 
3 cup  prepared juice (buy about 6 qt. or 3 lb. fully ripe
  elderberries
1/2 cup  fresh lemon juice
7 cup  sugar, measured into separate bowl
1/2 tsp  butter or margarine (optional)
2   pouches certo fruit pectin
 
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 until juice starts to flow, 
stirring occasionally. reduce heat to low; cover and simmer 15 
minutes, 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 juice into 6- or 8-quart 
saucepot. stir in lemon juice. 
 
stir sugar into juice in saucepot. add butter to reduce foaming, if 
desired. 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 minute, 
stirring constantly. remove from heat. skim off any foam with metal 
spoon. 
 
ladle immediately into prepared jars, filling to within 1/8 inch of 
tops. wipe jar rims and threads. cover with 2-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 minutes. 
remove jars and place upright on towel to cool completely. after jars 
cool, check seals by pressing middle of lid with finger. (if lid 
springs back, lid is not sealed and refrigeration is necessary.) 
 
source: 
http://www.kraftfoods.com/recipes/jamsjelliespreserves/berrycherrygrape/certoelderberryjelly.html 
 
 
 
-- 
 
(ID: 6903) Mirror: rec.food.recipes: Mon, Jul 19, 2004


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