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Elderberry Jelly

Elderberry jelly made from deep garnet elderberry juice and powdered pectin, cooked to a glossy, spreadable set. This water-bath canning method delivers tangy fruit flavor that’s easy to jar for pantry storage.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Elderberry juice, strained
  • 4 cup elderberry juice, strained Strain for best clarity.
Fresh lemon juice
  • 0.25 cup fresh lemon juice Use freshly squeezed for bright acidity.
Powdered pectin
  • 1 box (1.75 oz) powdered pectin Powdered pectin is required for proper set.
Granulated sugar
  • 4.5 cup granulated sugar Measure accurately for gel set.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep jars and setup
  1. Sterilize jars, lids, and bands according to standard canning safety guidelines.
  2. Set a rack or towel inside a water bath canner and place it ready for processing.
Cook the jelly
  1. Combine the elderberry juice, lemon juice, and pectin in a large pot and stir until fully mixed.
  2. Bring to a rolling boil over high heat, stirring constantly, until the mixture can’t be stirred down.
  3. Add the sugar all at once and return to a full rolling boil, stirring constantly.
  4. Boil for exactly 1 minute at a full rolling boil, keeping the heat on high.
  5. Remove from heat and skim off any foam to keep the jelly glossy.
Jar and water-bath process
  1. Ladle the hot jelly into the prepared jars, leaving 1/4-inch headspace.
  2. Wipe rims clean, apply lids and bands, and tighten the bands evenly.
  3. Process in a water bath canner for 10 minutes, then remove jars and let cool undisturbed.

Notes

For clearest elderberry jelly, strain the juice through a jelly bag or fine cheesecloth before measuring. To confirm it will set, use the chilled-plate wrinkle test: a properly set jelly should wrinkle when pushed on a chilled plate. Refrigerate jars after opening for up to 3 weeks; unopened, properly sealed jars are shelf-stable for about 12 months. For a dietary swap, reduce sugar is not recommended with powdered pectin because it can prevent proper gel—use standard sugar for best results.