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Elderberry Jelly

Elderberry jelly is a tart-sweet, deep-purple preserve made by simmering elderberries to juice, then boiling with pectin and sugar until glossy and spreadable. It sets into a jam-like texture you can spoon onto toast, biscuits, or eat straight from the jar.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Elderberry jelly base
  • 4 cup fresh elderberry juice From about 6 cups elderberries.
  • 4 cup granulated sugar
  • 1.75 oz powdered fruit pectin 1 package.
  • 2 tbsp lemon juice

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make elderberry juice
  1. Simmer elderberry berries with a small amount of water in a large pot for 10–15 minutes, mashing to release juice, until you have a fragrant purple liquid. Strain through cheesecloth to yield 4 cups of juice.
Boil and set the jelly
  1. Combine elderberry juice, lemon juice, and powdered fruit pectin in a large pot and bring to a rolling boil while stirring constantly at high heat (about 212°F/100°C).
  2. Add granulated sugar all at once and return to a full rolling boil while stirring constantly, then boil for 1 minute at high heat (about 212°F/100°C).
  3. Remove the pot from heat and skim off any foam until the surface is clearer.
Can and cool
  1. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace, and keep the jars steady to prevent spills. Wipe jar rims clean so lids seal properly.
  2. Seal with lids and process in a boiling water bath for 10 minutes. Start timing once the water returns to a steady boil.
  3. Let jars cool completely, undisturbed, then check seals before storing. Press each lid lightly—sealed lids should not flex.

Notes

Use fresh or foraged elderberries for the best color—strain thoroughly so your jelly sets cleanly. Store sealed jars in a cool, dark pantry for up to 1 year; refrigerate after opening and use within 3–4 weeks. Freezing is not recommended for best texture. For a lower-sugar option, look for a low-sugar pectin version, but use its package directions because standard powdered fruit pectin requires the full sugar amount.