Elderberry jam or jelly
Larry Sandell
I am trying to find a recipe for making Elderberry jam and cannot find
one anywhere. If someone can help me with a recipe please. Thank you,
L.Sandell
nok...@bis.on.ca
Melba's Jammin'
Your subject line indicates jelly, too -- here are two elderberry jelly recipes.
HTH,
-Barb
Elderberry Jelly w/ Sure Jell
3 cups juice
1/4 cup lemon juice
4-1/2 cups sugar
1 package Sure Jell (Regular)
Follow cooking directions on SureJell instruction sheet for cooked jelly.
Elderberry Jelly with Certo
3 cups juice
1/2 cup lemon juice
7 cups sugar
2 pouches Certo
Follow directions on Certo package for cooked jelly.
Source: General Foods info line, 7/91.
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Ken Gregg
Larry Sandell wrote:
>
> I am trying to find a recipe for making Elderberry jam and cannot find
> one anywhere. If someone can help me with a recipe please. Thank you,
> L.Sandell
> nok...@bis.on.ca
My wife, who is originally from Ohio, remembers her grandmother
making "Itty Berry Pies" ("Elderberry Pies"). I've planted
elderberry bushes here in Tennessee, but just can't seem to get
enough of a harvest to make anything with them. Must not be
the right climate. Anyway, here's a jelly recipe from our
database. There's also an "Elderberry Jam" recipe there and
about 40 other recipes calling for Elderberries if you care to check!
Ken Gregg
ELDERBERRY JELLY
3 c. prepared berry juice
7 c. (3 lb.) sugar
2 pouches Certo
1/2 c. lemon juice
Note: Can add white wine to berry juice to make 3 cups.
Usually do not add more than 1 cup wine though.
Remove large stems from 3 pounds of elderberries. Crush
fruit one layer at a time. Heat gently until juice starts to
flow. Cover and simmer 15 minutes, stirring occasionally.
Stir sugar and lemon juice into berry juice in large saucepan.
Bring to a full boil over high heat, stirring constantly. At
once stir in Certo. Stir and bring to a full rolling boil and
boil hard 1 minute, stirring constantly. Remove from heat.
Skim off foam with large metal spoon. Immediately ladle into
jars and seal with wax. Yields about 7 cups of jelly.
--
This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet
or other public site without our permission.
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Buddy
On Fri, 19 Sep 1997 17:03:30 -0700, Larry Sandell <nok...@bis.on.ca> wrote:
>I am trying to find a recipe for making Elderberry jam and cannot find
>one anywhere. If someone can help me with a recipe please. Thank you,
>L.Sandell
>nok...@bis.on.ca
There are a couple of recipes in a book called Wild plums in brandy by Sylvia
Boorman, ISBN 0-07-077687-3. I haven't tried them since I don't have
elderberries available to me.
* Exported from MasterCook *
Elderberry Jam 1
Recipe By : Wild Plums in Brandy by Sylvia Boorman
Serving Size : 1 Preparation Time :0:00
Categories : Export
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound elderberries -- (about 2 cups)
3/4 pound sugar -- (1 1/3 cups)
2 teaspoons water
Remove all the stems, then wash the berries. Add the sugar and water; cook until
nearly thick. Test after 20 minutes of cooking. Do not cook for more than 1/2
hour. Ladle into sterilized jars and seal.
Source : Wild Plums in Brandy, a Cookery Book of Wild Foods by Sylvia Boorman;
McGraw-Hill; 1973; ISBN 0-07-077687-3.
Formatted for MasterCook by Hallie du Preez.
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* Exported from MasterCook *
Elderberry Jam 2
Recipe By : Wild Plums in Brandy by Sylvia Boorman
Serving Size : 1 Preparation Time :0:00
Categories : Export
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds elderberries
4 pounds sugar
1 tablespoon orange flavouring
Weigh the fruit, stem and wash.
Boil with just enough water to keep from burning for about 15 minutes.
Add the sugar; boil gently for 45 minutes, stirring occasionally.
Add the orange flavouring.
Ladle into sterilized jars and seal.
Source : Wild Plums in Brandy, a Cookery Book of Wild Foods by Sylvia Boorman;
McGraw-Hill; 1973; ISBN 0-07-077687-3.
Formatted for MasterCook by Hallie du Preez.
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