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You are here: Home / PRESERVE / How to make and can elderberry jelly

How to make and can elderberry jelly

September 28, 2018 //  by Annie Bernauer//  10 Comments

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If you ask my kids, they’ll tell you that our homemade elderberry jelly is their all time favorite jelly! Not only is elderberry jelly sweet and delicious, but it is good for us too. It is chock full of all natural Vitamin C which is vital for keeping our family healthy throughout the year- and especially during cold and flu season! Every year I make a big batch of elderberry jelly and can it so we have this nutritious jelly to eat year round. I figured it was about time to share our family’s elderberry jelly recipe since so many people have asked me how I make it! How to make and can elderberry jelly includes a picture of wild elderberries on the bush in the mountains and a picture of jars of homemade canned elderberry jelly

This post may contain affiliate links. I receive a small commission when a product is purchased through these links, at no additional charge to you. Thank you for your support! 

Why use Elderberries for jelly? 

Elderberries grow wild in the mountains around us and one of our favorite berries to forage every year. If you’re not familiar with elderberries and want to learn more about them, here’s our post on how to identify and forage for elderberries . We also have a post on how to make homemade elderberry syrup which is a part of our family’s natural herbal medicine we take to help stay healthy during cold and flu season. But elderberry can be used in so many other ways to boost your Vitamin C levels and not just in a syrup. We started making elderberry jelly about six years ago and it quickly became a family favorite. Who doesn’t love a peanut butter and jelly sandwich on homemade bread with elderberry jelly! 

How we make homemade elderberry jelly

The recipe we use to make elderberry jelly is a basic fruit jelly recipe found in the Pamona’s Pectin box and the same basic recipe we use when making our homemade chokecherry jelly. I love using Pamona’s Pectin because it is the best pectin I’ve found for making honey sweetened or low sugar jams and jellies. This basic recipe makes about 4-5 cups of jelly. 

Ingredients:

2 cups of fresh elderberries or 1 cup dried elderberries

4 cups of water

1/4 cup plus 4 tsp lemon juice

1/2 cup to 1 cup honey OR 3/4 cup sugar to 2 cups sugar

1 pack of Pamona’s Pectin 

Directions:

  • Step 1: Place the elderberries in a large pot with 4 cups of water. Bring to a boil then simmer for at least 30 minutes, sometimes I let it simmer for up to an hour. I use a spoon and mash the elderberries to help release their juices into the water to create an elderberry juice.
  • Step 2: Let the juice cool a bit then strain the elderberries from the liquid. I use a piece of cheesecloth placed inside a fine mesh strainer like this one and press the elderberries with a spoon to press out as much juice as possible.
  • Step 3: Pour the elderberry juice into a large pot and stir in the lemon juice. Stir in 4 tsp calcium water (this will be in the Pamona’s Pectin box).
  • Step 4: Pour the honey or sugar into a bowl. I prefer to use honey that we harvest from our bee hives but if we’re running low on honey I use part honey and part unrefined sugar. Stir in 4 teaspoons of pectin from the Pamona’s Pectin box.
  • Step 5: Heat the elderberry juice in the pot on the stove until it boils. Then quickly stir in the sugar and/or honey pectin mix from the bowl. Boil it for 1-2 minutes while continuing to stir. Turn the heat off, or if you have a large batch like I did turn the stove burner on low so the jelly stays warm for multiple rounds of jar filling and canning!
  • Step 6: Ladle the elderberry jelly into hot jars (make sure you inspect your jars first by following these tips!). Wipe the rims clean, put on a canning lid and ring, and process in a boiling water bath canner (we have one like this and love it!) for 10 minutes. Adjust your processing time according to your altitude. 
 
The jelly takes a while to cool off and start to jell so don’t be alarmed if your jelly isn’t a thick jelly consistency an hour after coming out of the canner. By the next day the jelly will be fully cooled and should be a thick jelly consistency. We try to use up our home canned elderberry jelly within a year, if it even lasts that long! 

What are your favorite ways to use elderberries?

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Reader Interactions

Comments

  1. Vivian Scott

    September 24, 2019 at 10:14 pm

    What is the shelf life for the jelly? I would love to try this, but concerned we couldn’t eat it fast enough if it is a short shelf life. Also, would one box of regular pectin be enough if using white sugar only?
    So excited about elderberry, but unsure of exactly what I would be dealing with.

    Thank you for your time.

    Reply
  2. Terry Stephens

    December 27, 2019 at 8:23 am

    I live in Texas how can I get elderberries here in Texas

    Reply
  3. Misty Carrier

    May 28, 2020 at 8:09 am

    Hi there! This recipe looks delicious! But that image sure looks like pokeberries instead of elderberries.

    Reply
    • Williehardin

      August 26, 2020 at 8:55 am

      If you don’t know the difference n poke berries n Elderberry don’t be making any jelly. Those are Elderberries. If I could post a picture I would show you poke berries. I have a lot of both growing here

      Reply
    • Karen Barryhill

      September 22, 2021 at 3:44 pm

      Misty, I agree! Those are not like the elderberries in Indiana- look like poke to me.

      Reply
      • Jessica

        October 8, 2021 at 6:37 am

        Pokeberries in Georgia are HUGE, almost the size of grapes, compared to Elderberry whcih are smaller and grow in tighter bunches.

        Reply
  4. Jenna

    September 7, 2020 at 1:55 pm

    Hello!I can hardly wait to try this recipe! However, I’m wondering, would it be ok to add a few herbs to boil with the elderberries, such as a bit of dried echinacea, a cinnamon stick and a bit of dried ginger root? Thanks!

    Reply
  5. Amber McCarroll

    September 29, 2020 at 8:28 pm

    What is the shelf life on this recipe?

    Reply
  6. jeannie thoren

    March 21, 2021 at 10:11 am

    Can the finished jam or jelly be frozen ?

    Reply
  7. Terri

    August 9, 2021 at 7:41 pm

    I have a question about pamonas pectin. I haven’t seen that type of pectin where I live. Will any pectin work?

    Reply

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Hello I'm Annie and welcome to our blog!

I was raised in an old farmhouse in the country and taught by three generations of women in my family to cook from scratch, can and preserve food, nurture plants to grow, craft with my hands, and live a simple, meaningful life. Now I'm teaching my own children these skills on our little homestead in Montana. I'm sharing these vintage skills here so you too can live a simple, more connected homemade life- one canning jar at a time! Read more...

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