Elderberry Jelly

Well, first, you need elderberries. The black ones, NOT the red ones. The darker, the better but not 'raisins'. Pick them by the entire 'umbrel'--stems and all. Be careful, it's very easy to pick more than you want to deal with.

Wash, remove leaves and animal 'protien'--aka bugs. Pack (stems and all) loosly into a heavy pan with a good tight lid. Put enough water in the pan that you can just see it thru the berries. Bring to a boil, reduce to simmer and cover until the berries are clear or nearly so.

Lift out the big hanks of stems and berries with a spaghetti server. Strain the juice thru fine mesh or cloth. I use a 'spatter screen'. At this point, the juice can be frozen.

For Jelly
3 cups (US cups....8 oz) juice
1 box powdered pectin, such as Sure Jell
1 'dab' of butter, marg, etc (to reduce foaming)
1/4 cup lemon juice (bottled is fine)
4 1/2 cups granulated white sugar

Mix the pectin, juice, butter and lemon juice in a deep heavy pan. Stir til it comes to a full hard boil and dump in ALL THE SUGAR at once. (It should be pre measured into a bowl).

Bring back to a full rolling boil that can't be stirred down and boil exactly 1 minute. Pour into hot, sterile jars, seal as per usual when canning. No water bath needed.

Makes about 3-4 pints.

This isn't really a Grammas Recipe, it used to be in the SureJell box, but hubby's gran taught me to make it.

Be SURE you are using the right kind of elderberries.....check them in spring when they are in flower. If the flowers smell 'heavenly', you can use the berries. However, a variety of elder smells like cat piss. Sambuca nigella is the one you want.

If you don't know where to find elder, look in cattail swamps, etc. They like their feet wet.