SURE.JELL Elderberry Jelly

SURE.JELL Elderberry Jelly is a gluten free, lacto ovo vegetarian, and fodmap friendly condiment. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 45 calories. For 8 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 80. 41 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Kraft Recipes. Head to the store and pick up butter, lemon juice, sugar, and a few other things to make it today. Overall, this recipe earns an improvable spoonacular score of 0%. If you like this recipe, you might also like recipes such as Elderberry Jelly, Elderberry Jelly, and CERTO® Elderberry Jelly.

Servings: 80

Preparation duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.)

 

Step by step:

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

2. Pour boiling water over flat lids in saucepan off the heat.

3. Let stand in hot water until ready to use.

4. Drain well before filling.

5. 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.

6. Place 3 layers of damp cheesecloth or jelly bag in large bowl.

7. 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.

8. Stir pectin into juice in saucepot.

9. 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.

10. Remove from heat. Skim off any foam with metal spoon.

11. 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.

12. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

13. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min.

14. 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.)

Nutrition Information:

covered percent of daily need