CERTOÂ® Elderberry Jelly

Name: CERTOÂ® Elderberry Jelly
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 112
Cuisine: Global
Ingredients: 1 teaspoons butter or margarine; 2 pouches CERTO Fruit Pectin; 710 milliliters prepared juice (buy about 6 qt. or 3 lb. fully ripe elderberries); 118 milliliters fresh lemon juice; 2 liters sugar, measured into separate bowl

CERTOÂ® Elderberry Jelly is a gluten free, fodmap friendly, and vegetarian condiment. This recipe makes 112 servings with 52 calories, 0g of protein, and 0g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have butter, sugar, juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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

Ingredients you will need

Water

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

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Water

Equipment you will use

Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low; cover and simmer 15 min., stirring occasionally.

Ingredients you will need

Elderberries

Fruit

Juice

Equipment you will use

Sauce Pan

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

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Jelly

Equipment you will use

Cheesecloth

Bowl

Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.

Ingredients you will need

Lemon Juice

Fruit

Juice

Equipment you will use

Cheesecloth

Pot

Bowl

Stir sugar into juice in saucepot.

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Juice

Sugar

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Pot

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 pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly.

Ingredients you will need

Butter

Pectin

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

Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Equipment you will use

Ladle

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

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Water

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

Ingredients you will need

Water

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.)