Recipe: Elderberry Jelly

1- Wash the elderberries then in a saucepan cover them with water (1.5 L approximately) add your lemon and bring to boil for 10 to 12 minutes.

2- Pour everything into a cheesecloth and weigh the juice obtained.

3- Then pour it into your saucepan and add the equivalent weight in sugar (ex 1 liter of juice 1 kg of sugar)

4- Cook your mixture until 121°(large ball stage), skim, then pour boiling into your jars and close the lids.

5- Turn them upside down then cover with ice water for 15 minutes.
Then store in a dry place away from light.