Comida Kraft
Recipe Box

SURE.JELL® Elderberry Jelly

Prep Time
45
min.
Total Time
45
min.
Servings

About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Want to preserve the lusciousness of beautifully ripened elderberries in an easy-to-make jelly? Get out the SURE.JELL Fruit Pectin and let's get started.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Remove and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook on medium heat until juice starts to flow, stirring occasionally. Reduce heat to low, cover and simmer 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.) Stir in lemon juice.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Servings

  • About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 12g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I like others had to go to your website to get the recipe after you discontinued it from the package... I like others had to go to your website to get the recipe after you discontinued it from the package instructions. We have made elderberry jelly for the past 10 years. This year was a bumper crop. We started with 135 pounds of berries. We pick in August and September and after cleaning the stems all off, put the berries in the freezer until we have a weekend to squeeze and jelly them. It is a family affair from the start. All the jellies go as Christmas gifts to friends and family. Return your empty and you can have another!
Date published: 2007-11-04
Rated 4 out of 5 by from I made this recipe in the past. I made this recipe in the past. I found that using pure elderberry juice makes it taste too strong so I diluted it with a cup of apple juice. You can't taste the apple juice, but it makes the jelly lighter in color and clearer, plus the strong taste of the elderberries is diluted a bit. I often take the recipies from the Sure Jell instructions and alter them for my family's personal taste. By the way, this jelly makes a great jelly roll filler. If y'all want a recipe for the jelly roll, let me know.
Date published: 2008-10-25
Rated 5 out of 5 by from I have been making elderberry jelly for a little over 15 years & I to was surprised the recipe was... I have been making elderberry jelly for a little over 15 years & I to was surprised the recipe was taken off the box, I guess all good things come to an end. I can't eat anybody else's jelly because you can't compare it to the elderberry jelly, I will not eat any store brand & I panic when I get to my last jar. I picked about 50 pounds of elderberries and made 25 pints of jelly & the rest is for wine. There's nothing better in the world.
Date published: 2007-08-23
Rated 5 out of 5 by from Excellent I have been spoiled in my childhood with Elderberry Jelly and have been making it myself for over 15 years. I wish Sure Jell would have left the recipe on the box as my old recipe is falling a part. So thankful it is available online. Elderberry Jelly is the best jelly you will ever taste. It takes a lot of work to pick off the stems clean and sort the berries from good and bad. But it is worth all the effort.
Date published: 2016-08-17
Rated 4 out of 5 by from I didn't have enough elderberries to make this recipe last year, but I thought the original recipe... I didn't have enough elderberries to make this recipe last year, but I thought the original recipe called for 6 cups of juice. The internet version only called for 3 cups. Also, like many others, I was surprised to find there wasn't an elderberry listing, or a mayhaw listing. Y'all need to understand that many of us make this non-commercial jellies and jams because they are not commercial and can't be purchased!
Date published: 2008-07-28
Rated 5 out of 5 by from i have bought sure jell for 50 years--recently i bought 2 boxes, and to my suprise this recipe for... i have bought sure jell for 50 years--recently i bought 2 boxes, and to my suprise this recipe for elderberry jelly was not in the directions. so i came to computer to look. just wondering why you don't have on directions anymore? probably because no one knows what they are any more. thank you, and i will be using your site now. Joyce
Date published: 2007-06-28
Rated 5 out of 5 by from Mom and I have been making this recipe for over 50 years. Mom and I have been making this recipe for over 50 years. It is a Labor Day Weekend ritual. That is just about the time of year that elderberries ripen along the roadsides here in New England. It makes a wonderful filling for a plain shortbread type cookie. Dressed up in a pretty jar, it makes a unique hostess or holiday gift. Worth the effort!
Date published: 2006-08-26
Rated 5 out of 5 by from This is the same recipe we helped my Grandmother make. This is the same recipe we helped my Grandmother make. I have used the recipe in the box of sure jell in the past, but it is no longer there. Thank goodness it is on the website. Also, as an added twist to this you can use instead of 3 cups of the juice 2 cups Elderberry and 1 cup possum grape juice, it is truly worth it.....ENJOY!!!!
Date published: 2014-08-09
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