Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Makes 4 250ml jars.

Aronia elderberry jelly is a dark, tart, and sweet jelly made from antioxidant-rich juice of aronia and elderberries.

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Ingredients

>> 1 3/4 cups aronia elderberry tonic
>> 3 1/4 cups granulated sugar
>> 2 tbsp bottle lemon juice (not fresh squeezed!)
>> 1 package liquid pectin (3oz)

Instructions

Wash your mason jars and place in the oven at 200 degrees F. Have your water bath canner heating up.

Put the tonic in a large pot. Heat it up over medium/high heat. As it heats up, add the granulated sugar and 2 tbsp of bottled lemon juice. (Must be bottled lemon juice for long-term storage.) Stir constantly until there is a full rolling boil.

Add the package of liquid pectin. (You must use liquid pectin when adding to hot liquid – powdered pectin will not work!) Be sure to constantly stir until it comes to a boil again; boil and stir one minute.

Remove from heat. Let sit for 20-30 seconds then using a slotted spoon, remove the foam. Pour the jelly into heated, sterilized jars and seal.

Process in a water bath for 10 minutes (if you live at or below an altitude of 1,000 feet). Important: If you reside at a higher altitude, please refer to Ball Mason Jars website to adjust your processing time.

After 10 minutes, turn stove off. Have a towel on a wooden cutting board. Place the jars on this then do not touch them for 24 hours. After 24 hours, make sure the lids are depressed to ensure they sealed properly. In the event a lid has not depressed, do not store long term, place it in the fridge and use within a month.

Wild Edibles in Recipe:

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe: Black Chokeberry, Elderberry

Recipe Category: Jams, Jellies and Syrups