Elderberry Jelly

I just made a couple of batches of elderberry jelly last week.  We love how it tastes and it turns out it's good for you too! 

Elderberry Jelly

Makes 6 half-pints

3 cup elderberry juice
1/4 cup lemon juice
1 box powdered pectin


4 1/2 cups of sugar
 
 

Sterilize your jars in simmering water.  Put your lids in a small saucepan and pour boiling water over them off the heat. 
Meanwhile, begin heating your water bath canner to a boil.  Have a teapot with boiling water ready as well.
 
In a tall stockpot, mix the elderberry juice, lemon juice and pectin.  Heat until at a rolling boil (which cannot be stirred down).  Add the sugar and bring back to a hard boil for 1 minute.  Watch carefully, as it foams a lot.
 
Ladle the jelly into hot jars, leaving 1/4" headspace.  Wipe the rims of the jars clean with a soft towel.  Place lids and rings, and process in water bath canner for 5 minutes.  Remove and let cool.  You should hear a "ping" as the jars cool and seal.  Leave undisturbed for 24 hours.

Check for a good seal.  Remove rings and gently wash and dry the jars.  Label and store in a cool, dark place.

Enjoy!