Starting off with a spoonful of sweetness, we embark on a culinary adventure starring the opulent offerings of nature – the elderberry. Finding its home in rippling fields and verdant groves, the elderberry comes packed with potency and brimming with benefits. It is no surprise that our starring ingredient in today’s delicacy, the elderberry jelly recipe, is well-loved by folks from all walks of life. Its luscious taste is only an introduction to its myriad perks.
Ingredients List
For whipping up a delightful batch of elderberry jelly, you’ll require:
- 4 cups of fresh elderberries (or frozen, in a pinch)
- 1 packet of Powdered Pectin (approximately 1.75 ounces)
- 7 cups of granulated sugar
- 1 tablespoon of lemon juice (freshly squeezed)
Instructions
Initiate this journey to jelly greatness by washing your elderberries thoroughly, then placing them into a large saucepan.
Barely cover the berries with water and bring everything to a simmer. Give it about 15 minutes, letting mother nature work her wonders. During this time, the berries will burst open, releasing their flavors.
After boiling, strain the mixture through a jelly bag or cheesecloth, catching the liquid while discarding the solids.
Pour the strained liquid back into the pot and bring it up to a calm simmer. As it’s heating up, stir in the pectin and lemon juice slowly.
Once your mixture is once again bubbling away, it’s time for the sugar. Pour it in gradually, stirring constantly to prevent it from settling at the bottom.
Cooking Time & Servings
This recipe will take you about one and a half hours in total to complete from start to clean-up. Yielding roughly 6 to 7 cups of jelly, it’s plenty to share with your neighbors, friends, or family.
Nutritional Information
Elderberries are renowned powerhouses of nutrients. Harnessing this in our elderberry jelly recipe means not only a tantalizing treat but one that serves your body as well. Approximately, a 100g serving has 90 calories, 0g fats, 22g carbohydrates, and 0.4g protein. The presence of elderberries in your diet can be a beneficial boost to your overall wellbeing.
Tips and Tricks
Finding yourself without fresh elderberries? Fear not, as frozen ones make an excellent substitute. Want to intensify the flavors? Consider adding a squirt of lemon or orange zest into the mix. Not all sugars are created equal – granulated sugar contributes to the perfect jelly setting.
As we bring this culinary journey to a close, remember that…
Creating this elderberry jelly recipe wasn’t just about crafting delicious spreads for your toast or pancakes. It’s a testament to the prowess of nature, its bounty, and how incorporating them into our lives can reap healthy benefits.
Frequently Asked Questions
Q: Can I use dried elderberries for this recipe?
A: Yes, dried elderberries can be used, but ensure you use half of the quantity recommended for fresh ones.Q: Can I use a sugar substitute for this recipe?
A: Yes, you can use a sugar substitute, but this may alter the jelly’s consistency.Q: Can I use lemon juice from a bottle?
A: While this is possible, for the best taste, always opt for fresh lemon juice.Q: How do I store my elderberry jelly?
A: Once your jam has cooled down, you can store it in a jar in the refrigerator for about 1-2 months.Q: Can I serve elderberry jelly with savory dishes?
A: Absolutely! Elderberry jelly pairs delightfully with meats like lamb or beef.
As always, we encourage you to join us in this culinary adventure, sharing your experiences along the way. Like the bounty of a summer field, the joy is in the sharing. So, get cooking, stirring, and spreading!
Elderberry Jelly Recipe
Ingredients
- 4 cups of fresh elderberries or frozen, in a pinch
- 1 packet of Powdered Pectin approximately 1.75 ounces
- 7 cups of granulated sugar
- 1 tablespoon of lemon juice freshly squeezed
Instructions
- Initiate this journey to jelly greatness by washing your elderberries thoroughly, then placing them into a large saucepan.
- Barely cover the berries with water and bring everything to a simmer. Give it about 15 minutes, letting mother nature work her wonders. During this time, the berries will burst open, releasing their flavors.
- After boiling, strain the mixture through a jelly bag or cheesecloth, catching the liquid while discarding the solids.
- Pour the strained liquid back into the pot and bring it up to a calm simmer. As it’s heating up, stir in the pectin and lemon juice slowly.
- Once your mixture is once again bubbling away, it’s time for the sugar. Pour it in gradually, stirring constantly to prevent it from settling at the bottom.