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Full Online Book HomeLearning KitchenFruit - Elderberry Jelly
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Fruit - Elderberry Jelly Post by :noseotter Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1389

Click below to download : Fruit - Elderberry Jelly (Format : PDF)

Fruit - Elderberry Jelly

3 c. prepared berry juice
7 c. (3 lb.) sugar
2 pouches Certo
1/2 c. lemon juice

Note: Can add white wine to berry juice to make 3 cups. Usually do not add more than 1 cup wine though.


Remove large stems from 3 pounds of elderberries. Crush fruit one layer at a time. Heat gently until juice starts to flow. Cover and simmer 15 minutes, stirring occasionally. Stir sugar and lemon juice into berry juice in large saucepan. Bring to a full boil over high heat, stirring constantly. At once stir in Certo. Stir and bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with large metal spoon.

Immediately ladle into jars and seal with wax.

Yields about 7 cups of jelly.
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1 qt. elderberries 1/2 cup dark brown sugar 1/4 cup molasses 1/3 cup clear jell 1/2 cup granulated sugar 1/2 cup water Preheat oven to 400 degrees F.Place water in bottom of kettle and add sugars and molasses to elderberries; cook 25 minutes. Stir clear jell into some water and add to elderberries, stirring constantly. Cook until thickened. Cool and pour into 9-inch pie shell. Cover with crumbs or top crust. Bake at 400 degrees for 10 minutes; 350 degrees for 20 minutes.
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2 quarts crushed elderberries 1/4 cup vinegar 6 cups sugar Combine berries, vinegar, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot mixture into sterilized jars. Adjust lids. Process in boiling water 5 minutes. Remove jars; cool and store. Yield: 6 half-pint jars.
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