Hi Sis,

Last year our neighbors Fran and Boyd introduced us to elderberry jelly. We liked it so much that we went berry picking and made a big batch of it for ourselves, and for christmas gifts. And boy did we eat it! I made a few dozen jars and we have a grand total of two left. 

With the baby, I had a feeling that driving to the berry farm (about two hours away) and canning was going to be to much this yesr. But, Fran offered to get our berries while she was out pickering theirs, and to help me with the canning and Evelyn!

So, this Wednesday and Thursday we got together and made jelly. It was a lot of fun working with another canner, as we both learned new techniques.

First, Fran showed me a new and much faster technique for shucking elderberries. You put small wire over a bin, and wipe the berries across. They fall into the bin and you toss the woody stalk.

Then, I showed Fran how I make jelly without following a recipe. I think most recipes have to much sugar, so I just add sugar till I get the taste I like, and pectin until it thickens as it needs to. I test how jelly it is by letting a few drops cool in the freezer for a few mintutes and see if I like the consistancy. 

I also don’t just cook down my berries, I blend them and in run them through a seive. Fran, said this would actually give me more natural pectin from the fruit. I had never gave that any thought.

Fran also showed me her awesome and time saving technique… which, you should try. She just heats up the jars in the water bath, brings the jelly to a boil, fills the jars, cleans the lids, puts on the rings, and leaves them on the counter to seal. And seal they did, every last jar sealed. 

I had no idea you didn’t have to water bath them again! Fran says she only does this for jelly. Tomatoes and other things she does a water bath after too.

It was a great time, and we are both looking forward to making aprons together for our next project.

Fran and Evelyn

Love,

Jamiegoof