This elderberry jelly recipe goes from juice to canned in no time.
Juice the elderberries by simmering them with a bit of water and straining them overnight through a jelly bag. It takes roughly 2 pounds of stemmed elderberries to make 4 cups of juice. You can also add a bit of water or other fruit juice to reach 4 cups.
Add 4 cups of elderberry juice to a pot and bring it to a boil along with half the sugar. Add the calcium water included with the Pomona's pectin and Simmer for a few minutes.
Mix the pectin powder into the remaining sugar, honey or maple syrup. If you add the pectin directly to the juice it will clump, so this is an important step.
Add the pectin and sugar mixture into the simmering juice and simmer for another 2-3 minutes.
Pour the jelly into prepared canning jars, leaving 1/4 inch headspace. Process in a water bath canner for 5 minutes.
Recipe yields 4 half pint jars.