“Dear” Elderberry Jelly

Prep Time: 6 ½ Hours
Yields: 10 (4 oz.) Jars

Comment:
This elderberry jelly recipe comes from the Jamlady Cookbook by Beverly Alfeld. This is a true treasury of jam, jelly, preserve, chutney and fruit butter recipes for just about every imaginable fruit, wild or cultivated. Elderberries grow wild in Louisiana and are perfect for harvest in late summer. They make a delicious and beautifully hued jelly.

Ingredients:
3 ½ pounds crushed elderberries
4 ½ cups sugar
½ cup water
¼ cup freshly squeezed lemon juice
1 (1 ¾ -ounce) box regular powdered pectin

Method:
In a large pot, combine elderberries and water. Cook uncovered for 15 minutes. Strain or hang the elderberries in a jelly bag for 6-12 hours. Combine 3 cups elderberry juice, lemon juice and powdered pectin in a large saucepan. Add sugar and boil for 60-90 seconds. Boil to 105º C, to jell point. Transfer to prepared jelly jars, seal and process in a rolling water bath for 5 minutes.