Elderberry Jelly

Elderberries have always been praised for their medicinal properties, but their recent launch into the mainstream is thanks to gastronomes. The unique flavor of elderberries has chefs, bartenders and bakers inspired, crafting new menu items around this hot buzzword-worthy berry.

Perfectly ripe elderberries have a bright, earthy, sweet-tart flavor. But you have to use fresh elderberries quickly. You can craft cocktails with elderberry syrup and bake your heart out by adding the berry to this easy rhubarb crisp. Or, you can prolong your elderberry stash with our elderberry jelly recipe to enjoy the berry’s ripe flavor for months to come.

Ingredients for Elderberry Jelly

• Elderberries: Wash the elderberries thoroughly and make sure to remove all their stems and leaves.
• Pectin: Pectin is a plant-based thickening agent that has a gelatinizing effect when heated with sugar and acid. Most plants have pectin, but elderberries do not have enough pectin to be made into a jelly all on their own. That’s why we add a little bit of powdered pectin to a recipe for elderberry jam or jelly.
• Lemon juice: I prefer fresh, not bottled, lemon juice when I’m cooking or baking. Fresh has a much brighter, cleaner flavor that really makes a huge flavor difference in any recipe.
• Butter: To prevent foaming, this recipe for elderberry jelly uses a tiny bit of butter.
• Sugar: Elderberries are pretty tart and earthy, so we use granulated sugar to sweeten the concoction into a tasty jelly.

Directions

Step 1: Cook the elderberries

In a large saucepan over medium heat, cook the elderberries. Then, crush them thoroughly with a potato masher or a fork.

Bring the berries to a boil, stirring occasionally. Then, reduce the heat and simmer, uncovered, until the elderberries are tender, 20 to 25 minutes.

Step 2: Strain the elderberries

Place a fine mesh strainer over a large bowl. Pour the elderberries into the strainer and lightly press the berries to extract all the juice. Discard the elderberry skins left in the sieve.

Step 3: Make the jelly

Measure 3 cups elderberry juice from the bowl and place it in a large saucepan, reserving the remaining elderberry juice for later. Add the pectin, lemon juice and butter to the saucepan. Bring the mixture to a rolling boil over medium-high heat. Add the granulated sugar and return to a boil. Cook the mixture for one minute longer.

Step 4: Fill the jars

Carefully ladle the hot mixture into hot sterilized half-pint jars, making sure to leave a 1/4-inch headspace in each. Remove any air bubbles and adjust the headspace, if necessary, by adding more hot mixture. Wipe the rims to remove any excess jelly drips.

Editor’s Tip: One of the most common canning mistakes is overfilling your jars. Overfilling prevents a good vacuum seal, which will discolor and spoil the jam sooner than it should.

Step 5: Can the jelly

Center the lids on the jars and screw on the bands until they’re fingertip tight. Place the jars into a canner with simmering water, ensuring that they are completely covered with water. Bring the water to a boil and process the jars for five minutes. Grab a pair of tongs and carefully remove the jars from the water and let them cool.

Editor’s Tip: Allow the jars to cool completely at room temperature on a trivet or towel, about 24 hours. You’ll know their seals are tight when the lids start to pop.

Mark Derse for Taste of Home

Ways to Use Elderberry Jelly

Use a recipe for elderberry jelly on anything, from breakfast to dessert. Here are our favorite ways to use this special ingredient:

• Smoothed on a piece of morning toast, pancakes or waffles with butter
• Swirled into yogurt with honey nut granola on top
• Dolloped on a cracker with goat cheese
• Used as the filling for a lemon sponge cake
• Swapped in as a sophisticated replacement for cranberry jelly on Thanksgiving

How to Store Elderberry Jelly

If you properly canned your elderberry jelly recipe, store it at room temperature in a cool, dry place. If a jar didn’t seal properly, stash it in the fridge. Either way, I highly recommend writing the date the jelly was made or writing the use-by date on a piece of tape and sticking it on each jar so there’s no guessing.

How long does elderberry jelly last?

Properly canned elderberry jelly can last on the shelf for up to one year. Once opened, it can last in the fridge for up to one month.

Elderberry Jelly Tips

Mark Derse for Taste of Home

Can I forage my own elderberries?

Elderberries grow wild in large regions of America east of the Rocky Mountains. While it can be tempting to forage for these wild berries, it’s best to leave this task to experts, as elderberries can cause stomach irritation when underripe.

Where can I buy elderberries?

Because of their delicate nature, elderberries often aren’t carried in grocery stores. Your best bet to find this antioxidant-packed berry is at your local farmers market or agricultural co-op. If the farmers don’t have elderberries on hand, you can ask for recommendations on how you might get access to them or when they will be in season.