How to Prepare Elderberry

Several species of elderberry are native to North America.

Elderberry shrubs have value as ornamental and edible plants, but you also find small commercial crop productions for the natural health market. Elderberry fragrant flowers and berries are attractive in the landscape, and both are also edible. They go in the making of wine, juice, jams and pies. In addition, strolling down the cough syrup aisle of your natural health store, you're likely to see elderberry-based expectorants. To prepare the fruit, which are usually too sour for fresh consumption, you have a number of options, including making tasty elderberry jelly.

Things You'll Need

• 6 mason jars, 8-oz.
• Large pan
• Dishwashing detergent
• 3 lbs. elderberries
• Saucepan
• Strainer
• Lemon juice
• Measuring cup
• Water
• 1 box pectin
• 4½ c. sugar
• Tongs
• Small sauce ladle
• Dishcloth
• Hot pads

Instructions

1. Sterilize six 8-ounce Mason jars in boiling water for 10 minutes. Turn the heat off, but keep the jars in the water. In addition, wash the two-piece lids in hot and soapy water.

2. Wash 3 pounds of elderberries under running water to remove dust and any other debris. Separate them from the plant's stems and put them in a saucepan.

3. Cook the elderberries over low heat for them to release their juice.

4. Strain the berries to separate their skin from the juice after they completely fall apart in the pan. Discard the skin.

5. Squeeze the juice from one lemon and add it to the elderberry liquid. Lemon is a natural preservative.

6. Measure how much elderberry mix you have and add enough water to bring it to 3 cups.

7. Mix 1 box of pectin with the liquid mixture. Pectin is a setting agent extracted from fruit. It makes jellies congeal to a spreading consistency.

8. Cook the liquid elderberry mix over low heat unit it boils. At that point, add 4½ cups of sugar and mix well. Let the blend return to a boil and cook it for one minute.

9. Remove the hot Mason jars out of the hot water with tongs.

10. Fill each jar with jelly mix to ¼ inch from the rim. A small sauce ladle makes this task not so messy. Wipe the rims and jars with a clean cloth.

11. Cap the Mason jars and place them in a large pan of water. The water surface needs to be 1 inch above the top of the jars. Boil them for 5 minutes to prevent mold during storage.

12. Take the jars out of their hot bath with hot pads and set them on a heat-resistant surface for 12 hours. Store them in a cool place for up to one year.

References

• Ministry of Agriculture, Food and Rural Affairs: Elderberries for Home Gardens
• Mother Earth News: The Delightful Elderberry
• Clemson Cooperative Extension: Jelly and Jam Recipes

Resources

• University of Maryland Medical Center: Elderberry