Elderberries are more than just a beautiful, deep purple fruit — they’re a powerhouse of flavor and nutrition. Making elderberry jelly at home is a rewarding process, yielding a sweet, tangy, and slightly earthy jelly perfect for toast, biscuits, or even drizzling over desserts. This Elderberry Jelly Recipe brings the essence of fall right to your kitchen while providing a delicious way to enjoy the fruit’s natural antioxidants.

Whether you’re a seasoned canner or a beginner looking to try your hand at homemade preserves, this recipe is approachable and satisfying. From the first stir to the final jar, every step feels like a cozy, autumn-inspired kitchen adventure.

🌟 Why Elderberry Jelly is a Must-Try

Nutrient-Rich – Elderberries are known for their antioxidant and vitamin C content, making them a functional and flavorful choice.
Versatile Use – Perfect for breakfast, as a sandwich spread, dessert topping, or even as a glaze for meats.
Homemade Advantage – Store-bought jellies often include extra sugar or preservatives; making your own ensures natural sweetness and freshness.
Fun Fall Project – The process of turning fresh or frozen elderberries into jelly is enjoyable and educational, especially for kids or holiday gift-making.

🛒 Ingredients

4 cups elderberries (fresh or frozen, stems removed)
1 ½ cups water
4 cups granulated sugar
¼ cup fresh lemon juice
1 pouch (1.75 oz) fruit pectin (optional, for firmer jelly)

📝 Step-by-Step Instructions

Prepare Elderberries – Remove any stems and rinse the berries under cold water. Discard any unripe or damaged berries.
Cook Berries – In a large pot, combine elderberries and water. Bring to a boil, then simmer for 20–25 minutes until the berries are soft and have released their juices.
Mash & Strain – Use a potato masher or spoon to gently crush the berries. Strain through a fine mesh sieve or cheesecloth into a clean bowl to remove skins and seeds.
Measure Juice – Measure the amount of elderberry juice and return it to the pot. For every 4 cups of juice, add 4 cups sugar and ¼ cup lemon juice.
Add Pectin (Optional) – Stir in fruit pectin if you prefer a firmer jelly.
Boil Mixture – Bring the juice-sugar mixture to a rolling boil, stirring constantly. Boil for 1–2 minutes until the mixture reaches 220°F (104°C) on a candy thermometer.
Test for Doneness – Place a small spoonful on a cold plate; if it gels after a few seconds, it’s ready.
Jar the Jelly – Carefully pour hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage.
Cool & Store – Allow jars to cool at room temperature. Once cooled, store in a cool, dark place for up to 12 months. Refrigerate after opening.

🌿 Tips & Tricks

Sweetness Adjustment: Taste the juice before adding sugar to adjust for natural sweetness.
Canning Safety: Always sterilize jars and lids to prevent spoilage.
Gift Idea: Decorate jars with seasonal labels or ribbon for homemade gifts.
Flavor Enhancements: Add cinnamon sticks, cloves, or orange zest during cooking for a spiced variation.