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For the Kid in Us All

Elderberry jams and jellies are great for filling donuts, but they are so tasty they will even make brown bread taste great.

Note: Elderberries should not be eaten raw. All parts of the plant contain small amounts of the toxin hydrocyanic acid which is completely destroyed by ordinary cooking.

Elderberry Jam

Ingredients:

  • 2 quarts crushed elderberries.
  • 1/4 cup vinegar.
  • 6 cups sugar or honey.
Procedure:

  • Combine berries, vinegar, and sugar.
  • Bring slowly to boiling, stirring occasionally until sugar dissolves.
  • Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking.
  • Pour boiling hot mixture into sterilized jars with 2 part lids. Tighten lids.
  • Process in boiling water 5 minutes.
  • Remove jars; cool and store. Yield: 6 half-pint jars.

Elderberry Jelly

Ingredients

  • 2 quarts elderberries with stems removed
  • 2 cups water
  • 1 box pectin
  • 5 cups sugar

Procedure

  • In a sauce pan simmer the elderberries in the water until berries are soft.
  • Strain through a cloth.
  • Be sure you have 3 1/2 cups of juice; if not, pour a little water through the crushed berries.
  • Return the 3 1/2 cups juice to pan.
  • Add pectin to the juice and bring to a boil.
  • Stir in the sugar and bring to a full rolling boil.
  • Boil for 1 minute.
  • Remove from heat, skim and pour into hot sterilized jars.
  • Seal immediately.