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Elderberry Jelly

  • 3 1/2 cups elderberry juice (about 3 1/2 pounds ripe berries)
  • apple juice (optional, as needed)
  • 1/2 cup fresh lemon juice, strained
  • 7 1/2 cups granulated sugar
  • 1 package powdered fruit pectin

Prepare elderberries by removing large stems. Place in large kettle; crush. Cover and simmer about 15 minutes. Strain through jelly bag. Measure juice. If you do not have quite enough, add apple juice. Add lemon juice and pour into kettle. Heat, adding sugar, and bring to a boil, stirring constantly, insuring that all sugar is dissolved. Add pectin. Bring to a full rolling boil and boil hard 1 minute. Remove from heat, skim off foam. Pour into sterilized hot jars to within 1/2" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes about 5 half-pints.

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