Low Sugar Elderberry Or Blackberry Jelly Recipes

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.

BLACKBERRY JELLY

Steps:

• FOR JUICE: Lightly mash berries and cook in water on top of stove for about 20 mins over medium/med high heat.
• FOR JELLY: Strain berries through cheesecloth, wire mesh strainer or sieve. SAVE JUICE! Discard berries and seeds.
• Measure sugar exactly. (do not reduce or use sugar substitute) Set aside.
• Measure juice exactly. Place juice and pectin in a 6 to 8 quart sauce pot. Add butter now (if using) to reduce foaming.
• Bring mixture to FULL ROLLING BOIL (a boil that does not stop bubbling when stirred) on high heat, STIRRING CONSTANTLY!
• Stir in all of sugar. Return to rolling boil and boil exactly one minute, Stirring constantly.
• Remove from heat and skim off any foam.
• Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
• Process in a hot water bath for 5 mins or use the inversion method.
• NOTE: All instructions are included with pectin.
• Save any left over juice for a second batch! Can add up to 1/2 cup of water to juice if needed to make exact measurement.
• Have fun and enjoy!

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.)

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® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JAM

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.
• Crush berries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• 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 3-3/4 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 2-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 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)