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.

• 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.