Ingredients
Equipment
Method
Prep Jars
- Sterilize canning jars and lids in boiling water until ready to fill, keeping everything hot. Set the jars on a clean surface so they stay warm while the jelly cooks.
Combine and Start Boiling
- In a large pot, whisk together the elderberry juice, lemon juice, and pectin until smooth. Bring the mixture to a full rolling boil over high heat while stirring constantly.
Add Sugar and Boil
- Stir in the sugar all at once and return to a full rolling boil. Boil for exactly 1 minute, continuing to stir to prevent sticking.
Finish and Jar
- Remove from heat and skim off any foam from the surface. Keep the jelly hot so it fills smoothly and stays at a pourable consistency.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and bands, tightening just until secure.
Process in Water Bath
- Process the sealed jars in a boiling water bath for 10 minutes. Remove carefully, cool undisturbed, and confirm seals before storing.
Notes
Pro tip: for the most reliable set, use a candy thermometer—jelly typically sets around 220°F, and you can also do a wrinkle test by chilling a small spoonful on a plate until cold. Store sealed jars in a cool pantry up to 1 year; refrigerate after opening and use within 3 weeks. Freezing is not recommended for best texture. For a lower-sugar version, use an approved low-sugar powdered pectin swap (it’s not interchangeable with regular pectin without adjusting amounts).