ugar and 1/2 cup elderberry juice until smooth. Set aside. Place
Mix original juice with 1 cup water to 1/2 gallon of juice. Mix all the ingredients together in a large stockpot until all ingredients are well blended.
Cook over low to medium heat until mixture thickens.
Add hot mixture to well sterilized hot jars (canning).
Seal with sterilized lids.
Cover with small towel or dish cloths.
Let stand until next day.
Jars are sealed when you hear a slight popping sound.
Remove stems from berries; wash and crush.
Bring to a boil, boiling about 4 minutes.
Strain.
You should have about 3 cups juice.
Using 1 cup of the elderberry juice, grape juice and your choice juice, add lemon juice, sugar and fruit jell pectin.
Bring to a rolling boil for about 4 to 5 minutes.
Pour into canning jar; wipe the tops to make sure they're clean.
Put hot lids and bands on to seal.
he elderberry liquid into a large pan with the sugar, lemon juice
Follow directions on Sure-Jell recipes for cooking jelly.
Place a glass plate in the freezer.
Combine all ingredients and bring to a boil; simmer 10 minutes or until agar-agar is dissolved.
Test consistency by placing a bit of the jelly on the cold plate and returning plate to the freezer for 1 minute. Add more agar-agar if too liquid.
aucepan, bring the apple and elderberry juice to the boil. Add the
To juices, add sugar and honey; mix well.
Place over high heat; bring to a boil, stirring constantly.
At once, stir in pectin.
Bring to a full rolling boil for 1 minute. Stir constantly.
Remove from heat and skim off foam with metal spoon; pour quickly into glasses.
Cover at once with 1/8 inch hot paraffin.
Heat the berries over a low fire until the juice starts to flow and then simmer the fruit for 15 minutes.
Strain the liquid through a double layer of cheesecloth (easier if you cook the fruit in the evening and let it drain overnight).
Mix the elderberry and lemon juices along with just enough water to make three cups of fluid.
Add the pectin, bring the mixture to a boil and stir in the sugar.
Bring the jelly to a full boil again for one minute, pour it into sterilized glasses and cover the jars with paraffin.
In a tea cup or mug, steep elderberry blossoms in boiling water for 5 to 10 minutes; strain.
Add sugar and lemon.
Yield: 1 serving.
erries, sugar, flour, and lemon juice in a medium sauce pan
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
rush.
Heat gently until juice starts to flow; then simmer
Wash berries, run through Squeezo.
Measure juice; put into 6 to 8-quart pot.
Add lemon juice.
Measure sugar into bowl.
Add box of Sure-Jell and butter.
Bring mixture to full rolling boil over high heat, stirring constantly.
Quickly add sugar to fruit. Bring to full rolling boil, stirring constantly, and then continue boiling for 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with large metal spoon.
Immediately ladle into jars. Wipe with damp cloth rim of jars.
After cooled, cover with wax.
Boil fruit to release juice with small amount of water.
Mash with potato masher after 10 minutes and remove from heat; strain. If less than 3 cups juice, add 1/2 to 1 cup water and allow to run through seeds again.
Follow instructions for Sure-Jell jelly. Serve on toasted bread.
Pour elderberries into pastry shell.
Combine sugar, flour and salt; sprinkle over berries, then lemon juice.
Cover with top crust, moistening edges to seal.
Cut gashes to allow steam to vent.
Bake at 450\u00b0 for 10 minutes.
Reduce to 350\u00b0 and bake 30 minutes.
Preheat oven to 425\u00b0.
Mix sugar, flour, salt and cinnamon together.
Blend through berries using a fork.
Pour into pie shell.
Pour lemon juice over top and dot with butter.
Cover with top crust.
Bake 45 to 55 minutes at 425\u00b0.
Serve slightly warm.
Preheat oven to 450\u00b0F.
Line a pie pan with pastry.
Fill with cleaned elderberries.
Mix dry ingredients together; sprinkle over berries.
Add lemon juice.
Cover with top crust, moisten edges and crimp attractively.
Pierce top crust to allow steam to escape.
Bake for ten minutes; reduce heat to 350F and bake 30 minutes longer.
Cool and serve.
rom heat; stir in orange juice.
Pour filling into the
Preheat oven to 375 degrees F (190 degrees C).
Mix cornstarch in a little bit of water and add to berries and sugar. Cook, stirring constantly until desired thickness. Add more cornstarch if not thick enough. Add lemon juice.
Pour into bottom crust. Dot with butter. Put on top crust or make a lattice.
Bake at 375 degrees F (190 degrees C) until browned and berries are bubbling through holes in the crust, approximately 40 minutes.
Note: It is a good idea to put a pan or foil under the pie as it bakes since it might bubble over.