How to Make Elderberry Jelly

Course: Jelly
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 40 tbsp
Calories: 35kcal
Author: The Greedy Vegan
A step by step guide on how to make elderberry jelly from scratch. It is a delicious, healthy jelly and packed with lots of vitamin C.
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  • 1 kg elderberries
  • 1 lemon the juice of it
  • 175 g sugar
  • 2 tbsp pure pectin or gelling agent of your prefference


  • Pour the clean berries into a heavy bottom pot and turn the heat up to low, medium at max. Carefully stir and wait until the berries started releasing their juices. Once they start to look like they are melting away increase the heat just enough to get the berry mass bubbling. Simmer for about 10-20 minutes until all berries have broken down and become soft. Remove from heat.

  • Place a large fine-mesh sieve or a nut milk bag (cheesecloth), over a pot. Slowly transfer the berries and juice over the sieve to strain the juice out into the pot. Let this strain for several hours, or even over night to make it easier. I am usually impatient and wait until they cooled down enough to touch and squeeze the juice out with force. It is a fabulous stress relief and a nice arm work out. At this point you will be left with about 500ml (2 cups) of pure elderberry juice.

  • Add the pectin gradually to the juice and whisk until dissolved. Add the sugar and lemon and bring to a boil. It takes me 4 minutes of cooking with the type of pectin that I use to get the desired result. Yours might be different so follow the instructions on the package. In any case I would recommend to use pure pectin not the jam-making sugar, that way you have control over the sweetness since you add the sugar yourself.

  • Once your jelly is done cooking take it off the heat and wait for about 5 minutes before pouring it into sterilized jars. I sterilize mine during the 5 minute wait by simply rinsing them with boiling water. Watch your fingers or use household gloves! Another method is to put them in the oven for a few minutes at 1o0ºC (200ºF).


*There you have your home made elderberry jelly. It will last you for months if you make enough of it. Mine is usually gone very quickly...


Serving: 1tbsp | Calories: 35kcal | Carbohydrates: 9g | Sodium: 1mg | Potassium: 73mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3% | Vitamin C: 12.6% | Calcium: 1% | Iron: 2.3%