ELDERBERRY JELLY

The secret of this labor-intensive recipe is removing the elderberries from their clusters. You must wear latex – or latex free – gloves or your hands will remain purple forever. Remove any white, green or red berries from the cluster. They are toxic, even cooked, and can be poisonous if eaten raw. Never eat raw elderberries, regardless of color. The best jelly is made from the darkest berries. Those that appear black will be attached to stems that have turned from green to a light purple. Be careful because the next stage is overripe where the berries have dried out. Usually the birds have gotten to them first so you will not see many of these. Hold the stem in one hand and, with your thumb and forefinger and middle finger, gently pull away the berries all together into a large colander or strainer.

The next secret is to purchase mesh paint strainers from the hardware store. You can also use cheesecloth but the paint strainers are stronger and will not tear when squeezing the juice from the berries.

Now that you have decided to go ahead and make this jelly, you might as well make 2 recipes. Wash and remove 16 cups elderberries from their stems to cook with 2 cups sweet Marsala wine. After mashing and straining, divide into two 3 cup containers. You cannot double the jelly recipe. You must make it in 2 batches. Follow the directions beginning with the lemon juice.

ELDERBERRY JELLY

Yield: 7 half-pints

8 cups elderberries (will make 3 cups cooked and strained juice)

1 cup sweet Marsala wine or cream sherry

¼ cup bottled lemon juice, from concentrate

¼ cup cream sherry

1 tablespoon unsalted butter

1 package SureJell® or other pectin

4 ½ cups granulated sugar

Supplies: paper toweling, jelly jars, soup pot, measuring cups, deep bowl, latex gloves, potato masher, cheesecloth or paint strainer

Non-reactive pot**

1. Put on gloves. Wash the clusters of ripe elderberries. Remove 8 cups whole berries from their stems into a colander. (A few stems are okay to leave because you will be straining the juice later) Remove to a large non-reactive pot.

2. Add 1 cup sweet cream sherry.

3. Bring to a boil, stirring Reduce heat to low or simmer, depending on your burner. Cover and cook very gently for 15 minutes, stirring occasionally. With a potato masher, mash to open the berries for their juice to escape. Cover again and cook 15 minutes longer, stirring occasionally. Remove from the heat and cool to room temperature.

4. Sterilize the jars. This can be done by putting them in the dishwasher on hot cycle without detergent. Put the tops of the jars in a pot of water to bring to a boil to sterilize.

5. Put your gloves on again. Set a deep bowl into the sink. Stretch the sides of the paint strainer fit around the bowl. Pour the elderberries and their juice into the paint strainer, letting the juice drip into the bowl. Squeeze as much of the juice as possible through the mesh. This is tedious and takes strength in the hands. Just when you think you have squeezed out all the juice, it continues to drip. Do not lose one precious drop.

6. Pour the elderberry juice into a measuring cup to measure 3 cups. Rinse out the pot to remove any berries left inside and pour in the elderberry juice. Add the sherry.

7. Add the lemon juice and butter. Bring to a boil, stirring. Add the SureJell®. Bring to a boil again, stirring constantly. Add the sugar all at once. Bring to a boil, stirring constantly. Cook at a rolling boil exactly 1 minute. Remove from stove and immediately fill the sterilized jars.

8. Wipe the tops with a wet paper towel before sealing. Seal tightly and invert jars (turn upside down) for 10 minutes.

If you do not have cheesecloth or a mesh paint strainer, you may push the juice through a regular strainer with a spoon. It is necessary, however, to strain the juice again because fragments of the berries will fall through a regular strainer.

** Non reactive pot or pan: A non reactive pot or pan is one that does not produce a chemical reaction with it comes into contact with acidic foods because is not porous. Aluminum pots and pans are reactive. Stainless steel, glass and enamel are not. However, glass and enamel do not heat properly to make certain recipes, so it is best to use stainless steel for fruit jellies and jams.

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