Low Sugar Elderberry Jelly

elderberry jelly on toast

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Lightly sweetened with a bit of lime juice for acidity, this elderberry jelly is sure to please.


Units Scale
  • 1 quart elderberry juice
  • 1/4 cup lime juice
  • 4 teaspoons calcium water
  • 2 cups honey
  • 4 teaspoons Pomona’s Pectin


  1. 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.
  2. In a small bowl, mix together honey and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
  3. In a large, non-reactive pot, combine elderberry juice, lime juice and the calcium water. Bring to a full boil.
  4. Add honey-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
  5. 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.