In recent years, researchers have discovered that the pH, or acid level, of elderberries can vary widely between varieties and growing conditions. Acid plays an important role in preventing the growth of Clostridium botulinum, the bacteria responsible for causing botulism poisoning. As a result, it has been recommended to only freeze elderberries and products, like jelly, made from them.

The research team at Ball developed a safe recipe for elderberry jelly that relies on a specific ratio of sugar, elderberry juice, and lemon juice to guarantee the proper acidity and yield a safe product when canning. It is critical that the ingredients are weighed and not measured in measuring cups, and that bottled lemon juice is used, as it has a consistent acidity.

Ball’s Elderberry Jelly

Ingredients

• 650 grams elderberry juice (about 3 cups)
• 62 grams
• 130 grams bottled lemon juice
• 1,100 grams sugar

Preparation

For each cup of juice needed, use about 1 pound (500 grams) of elderberries. Gently wash and drain berries, remove caps and stems, and place berries in a large stainless-steel saucepan with just enough water to prevent scorching (¼–½ cup water per 4 cups berries). Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely, and simmer 5–10 minutes, stirring and crushing berries until softened. Transfer to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl and let drip undisturbed for at least 2 hours or overnight. 

Using a kitchen scale, weigh elderberry juice, bottled lemon juice, and sugar.

Combine elderberry juice, bottled lemon juice, and pectin in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve pectin. Add sugar, stirring until dissolved, and return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. 

Canning

Ladle hot jelly into a hot jar leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled. 

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

By Andy Hirneisen, MA, Penn State Extension