Lightly sweetened with a bit of lime juice for acidity, this elderberry jelly is sure to please.
1 quart elderberry juice
1/4 cup lime juice
4 teaspoons calcium water
2 cups honey
4 teaspoons Pomona’s Pectin
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.
Calcium water is mixed up from a calcium powder that is included in the box of Pomona’s Universal Pectin.