Elderberry Jelly Recipe with Pectin for 5 Jars

Instructions:

1. The Gentle Extraction: Place cleaned berries and water in a large stainless steel pot. Simmer over medium heat for 15–20 minutes, mashing the berries occasionally with a potato masher until soft and the liquid is deep purple. Let them cook for about 15 minutes until the berries look pale and the liquid is a deep, dark purple.
2. The Gravity Strain: Pour the mixture into a jelly bag suspended over a bowl. Do not squeeze the bag to ensure the jelly remains clear. Let it sit for at least 2 hours, or overnight in the fridge if you have the time.
3. The Jelly Set: Combine 3 cups of the extracted juice with lemon juice and calcium water in a pot. In a separate small bowl, whisk together sugar and pectin until the powder is completely incorporated into the sugar. Note: This prevents the pectin from clumping into fish eyes when it hits the liquid.
4. Final Sweetening: Bring the juice to a full rolling boil (one that can't be stirred down). Add the sugar pectin mixture and stir vigorously. Boil hard for exactly 2 minutes until the liquid coats the back of a spoon in a thick, velvety layer. Remove from heat and skim off any foam that has risen to the top with a cold metal spoon.
5. Ladle the hot jelly into 5 sterilized half pint jars, leaving about 1 cm of headspace at the top. Wipe the rims clean, apply the lids, and process in a boiling water bath for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours. You’ll hear that satisfying pop as they seal — that’s the sound of success.