Elderberry Jelly recipe
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- 3 pounds elderberries
- 1/2 cup lemon juice
- 1 box low-sugar pectin
- 5 cups 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
Reference: Elderberry jelly
Recipe type: xarchivex
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