Today’s Recipe: Apple-Elderberry Freezer Jelly

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APPLE-ELDERBERRY FREEZER JELLY

PREP TIME: 15 MINUTES
COOK TIME: 35-40 MINUTES
MAKES: ABOUT 5 1/4 CUPS

3 large Granny Smith apples (about 1 1/2 lbs)
1 1/2 cups elderberries (about 9 ozs)
6 cups water
1 1/2 cups sugar
2 t MaryJane’s ChillOver Powder

1. Core and dice apples (you should get about 4 cups of diced apples). Add to a large saucepan. Add elderberries and water. Bring to a simmer over medium-high heat and continue to simmer for 20 minutes.
2. Strain juice through a fine-mesh sieve into a large saucepan. Discard fruit pulp.
3. Add sugar. Whisking occasionally, bring to a simmer over medium heat. Sprinkle in ChillOver Powder (be careful—the mixture will bubble up and foam). Simmer while stirring for 3 minutes, remove from heat, and transfer jelly to canning jars, leaving roughly 1/2” headspace (or cool mixture and transfer to plastic storage containers). Attach lids. For immediate use, store in refrigerator. For longer-term storage, freeze jelly.

Gather Ingredients.

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Core and dice 3 large Granny Smith apples (you should get about 4 cups of diced apples).

elderberry_jelly_4431Add to a large saucepan. Add 1 1/2 cups elderberries (about 9 ozs).

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Add 6 cups water.

elderberry_jam_4446Bring to a simmer over medium-high heat and continue to simmer for 20 minutes. Strain juice through a fine-mesh sieve into a large saucepan. Discard fruit pulp.

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elderberry_jam_4522Add 1 1/2 cups sugar. Whisking occasionally, bring to a simmer over medium heat.

elderberry_jam_4525Sprinkle in 2 t ChillOver Powder (be careful—the mixture will bubble up and foam).

elderberry_jam_4536Simmer while stirring for 3 minutes. Remove from heat and transfer jelly to canning jars, leaving roughly 1/2” headspace (or cool mixture and transfer to plastic storage containers). Attach lids. For immediate use, store in refrigerator. For longer-term storage, freeze jelly.

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Leave a comment 7 Comments

  1. Winnie Nielsen says:

    This jelly looks so pretty in color. I read on the Forum where people use Elderberry to make their own home remedy cough syrup too. I am not sure it grows here in Florida, but I will check. I would like to try this recipe.

  2. Leonore Neumann says:

    Is it possible to process this jelly in a hot water bath? I am looking for ways to cut down on my electric bill, so I prefer not to use a freezer. Thank you!

    • MaryJane says:

      Here’s what my DIL Ashley (MaryJanesFarm food guru) had to say:
      Hi Leonore,
      We only tested this recipe as a freezer jelly. Since it isn’t an acidic jelly, you would need to add lemon juice or citric acid to make it more acidic (you can use pH strips to test the acidity). I would recommend referring to a canning manual for further guidelines on a safe pH range for water bath canning.

  3. Mary says:

    Can you use dried elderberries?

  4. Krista says:

    Yummy. I love freezer jelly and jam. My mom and I make it all the time. I’m going to show her this recipe and see if we can make it the next time we make jelly. This will be my first time cooking with elderberries.

  5. darlene ricotta says:

    It sure is a pretty jam,
    Thanks Mary Jane.

    darlene

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