New Elderberry Jelly Recipe

Thanks to Newell Brands, who produce Ball and Kerr canning products, for their extensive work in developing a new Elderberry Jelly recipe.

In the latest Ball Blue Book, 38th edition, they removed all recipes containing elderberries. This is because many elderberries are a low acid fruit, with a pH content above 4.6. Then they conducted research to create a properly acidified elderberry jelly recipe.

They strongly recommend weighing the ingredients for accuracy and safety. Do not make any changes to the ingredients or amounts used for this recipe.