Homemade Low Sugar Elderberry Jelly Recipes

ELDERBERRY JELLY RECIPE FOR CANNING

Steps:

• Juice the elderberries by simmering them with a bit of water and straining them overnight through a jelly bag. It takes roughly 2 pounds of stemmed elderberries to make 4 cups of juice. You can also add a bit of water or other fruit juice to reach 4 cups.
• Add 4 cups of elderberry juice to a pot and bring it to a boil along with half the sugar. Add the calcium water included with the Pomona's pectin and Simmer for a few minutes.
• Mix the pectin powder into the remaining sugar, honey or maple syrup. If you add the pectin directly to the juice it will clump, so this is an important step.
• Add the pectin and sugar mixture into the simmering juice and simmer for another 2-3 minutes.
• Pour the jelly into prepared canning jars, leaving 1/4 inch headspace. Process in a water bath canner for 5 minutes.

HOMEMADE ELDERBERRY JAM

Steps:

• In a small pot, mix together the fruits, the 1/2 teaspoon of stevia, and the 1 teaspoon of kuzu.
• Use a small burner and bring it to a boil while stirring.
• Once it is boiling, lower the heat to a minimum and cover the pot.
• After about 10 minutes, stir it again.
• Cover the pot again and let it cook for another 10 minutes.
• Be careful that the jam doesn't stick to the bottom of the pot.
• After about 20 minutes, the jam will have already become quite dense and, once cooled, will gain in density.
• Let it cool completely before storing it in the jar.*

HOMEMADE LOW SUGAR ELDERBERRY JELLY

Steps:

• Place your cleaned elderberries into a stock pot and add enough water to almost cover the berries.
• Bring to a boil and then lower heat to simmer for 20 - 30 minutes.
• Strain berries through a juice strainer or jelly bag for 30 - 60 minutes.
• Measure your juice. You will need 4 cups for this recipe (you can double the recipe if desired). Add water if needed to get 4 full cups.
• Combine the elderberry juice and lemon or lime juice in your cleaned stock pot.
• The package of Pomona's Pectin contains 2 smaller packages. One is pectin powder and the other is calcium powder. Put 1/2 teaspoon calcium powder and 1/2 cup water in a small jar with lid. Shake well. (Any leftover calcium water will last for several months in the refrigerator, or may be frozen indefinitely).
• Stir 4 teaspoons of the calcium water into the elderberry juice and stir well.
• In a separate bowl, combine sugar and 4 teaspoons of the pectin powder. Mix thoroughly.
• Bring the elderberry mixture to a full boil. Add the sugar-pectin mixture. Stir constantly for 2 minutes to dissolve the sugar and pectin. Return to a full boil.
• Remove from the heat.
• Ladle the jell into clean, hot, 8 ounce canning jars to 1/4" of top. Wipe rims of jar clean and screw on 2-piece canning lids. Process in a hot water bath for 10 minutes.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush berries thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat; cover and simmer 5 min. Place three layers of cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

ELDERBERRY JELLY

Steps:

• Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes.
• Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight).
• Mix the elderberry and lemon juices along with just enough water to make three cups of fluid.
• Add the pectin, bring the mixture to a boil and stir in the sugar.
• Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.

LOW-SUGAR ELDERBERRY (OR BLACKBERRY) JELLY

Steps:

• Place a glass plate in the freezer.
• Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved.
• Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.

SURE.JELL ELDERBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in lemon juice.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)