Recipe for Elderberry Jam?

Question

I need a recipe for elderberry jam or jelly. Can you help me?

Answer 1

Elderberry Jam Recipe

4 cups crushed elderberries
3 cups sugar
1 (3-ounce) package liquid pectin
Cook crushed berries over medium heat for 15 minutes and then strain through a food mill, removing the seeds.
Place strained sauce into a large saucepan and add sugar, mixing thoroughly. Cook over medium heat until sugar completely dissolves. Add the pectin and bring to a full boil for 1 minute. Skim off foam.
Pour hot jam into sterilized jars. Seal and store in a cool dry place.
Storage life on shelf, one year.
Makes about 3 to 4 pints

Answer 2

Elderberry Jam 1 pound elderberries 2 cups granulated sugar 1/2 cup water Juice of 2 lemons (or scant 1/2 cup) Place all ingredients into a large saucepan, mixing thoroughly. Cook down over medium heat for 30 to 40 minutes or until mixture is tested and "sets" when a small amount is removed and allowed to cool. Pour hot jam into sterilized jars. Seal and store in a cool dry place. Storage life on shelf, one year. Makes about 1 to 2 pints or 2 to 4 jars Note: Elderberries should never be eaten raw. All parts of the plant contain the toxin hydrocyanic acid which is destroyed by cooking. Red elderberry (S. pubens) is considered poisonous and should not be used since cooking does not destroy enough of the toxin.

Answer 3

Elderberry Jam I
4 cups crushed elderberries
3 cups sugar
1 (3-ounce) package liquid pectin
Cook crushed berries over medium heat for 15 minutes and then strain through a food mill, removing the seeds.
Place strained sauce into a large saucepan and add sugar, mixing thoroughly. Cook over medium heat until sugar completely dissolves. Add the pectin and bring to a full boil for 1 minute. Skim off foam.
Pour hot jam into sterilized jars. Seal and store in a cool dry place.
Storage life on shelf, one year.
Makes about 3 to 4 pints.

Note: Elderberries should never be eaten raw. All parts of the plant contain the toxin hydrocyanic acid which is destroyed by cooking. Red elderberry (S. pubens) is considered poisonous and should not be used since cooking does not destroy enough of the toxin.
http://www.cooksrecipes.com/sauce/elderberry-jam-recipe.html

Elderberry Jam II
1 pound elderberries
2 cups sugar
1/2 cup water
Juice of 2 lemons (or scant 1/2 cup)
Place all ingredients into a large saucepan, mixing thoroughly. Cook down over medium heat for 30 to 40 minutes or until mixture is tested and "sets" when a small amount is removed and allowed to cool.
Pour hot jam into sterilized jars. Seal and store in a cool dry place. Storage life on shelf, one year. Makes about 1 to 2 pints.

Note: Elderberries should never be eaten raw. All parts of the plant contain the toxin hydrocyanic acid which is destroyed by cooking. Red elderberry (S. pubens) is considered poisonous and should not be used since cooking does not destroy enough of the toxin.
http://www.cooksrecipes.com/sauce/elderberry-jam-02-recipe.html

Elderberry Jelly
3 cups prepared juice (buy about 6 qt. or 3 lb. fully ripe elderberries)
1/2 cup fresh lemon juice
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

REMOVE and discard large stems from elderberries. Crush fruit thoroughly; place in saucepan. Cook until juice starts to flow, stirring occasionally. Reduce heat to low; cover and simmer 15 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
http://www.kraftfoods.com/recipes/JamsJelliesPreserves/BerryCherryGrape/CERTOElderberryJelly.html