Low Sugar Elderberry Jelly
Lightly sweetened with a bit of lime juice for acidity, this elderberry jelly is sure to please.
Ingredients
Units
Scale
- 1 quart elderberry juice
- 1/4 cup lime juice
- 4 teaspoons calcium water
- 2 cups honey
- 4 teaspoons Pomona’s Pectin
Instructions
- Sterilize 4-5 8-ounce jars, keep hot. Heat lids and rings in hot water, keep warm but not boiling. Fill water bath canner and bring to boil.
- In a small bowl, mix together honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
- In a large, non-reactive pot, combine elderberry juice, lime juice and the calcium water. Bring to a full boil.
- Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
- Ladle hot jelly into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Makes around 4 cups of jelly.
Notes
Calcium water is mixed up from a calcium powder that is included in the box of Pomona’s Universal Pectin.
Find it online: https://commonsensehome.com/elderberry-jelly/