Elderberry Pie
1 Litre fruit 1/3 cup flour
1/2 cup brown sugar 1/4 tsp salt
1/2 cup white sugar 1/4 tsp nutmeg
1oz lemon juice or vinegar
Cook fruit gently in small amount of water, mix in the rest of the ingredients and cook until
thickened. Pour into prepared pie shell, dot with butter, top with crust. Bake 5 min at 450
degrees lower to 350 degrees until pie is done.
1 Litre fruit 1/3 cup flour
1/2 cup brown sugar 1/4 tsp salt
1/2 cup white sugar 1/4 tsp nutmeg
1oz lemon juice or vinegar
Cook fruit gently in small amount of water, mix in the rest of the ingredients and cook until
thickened. Pour into prepared pie shell, dot with butter, top with crust. Bake 5 min at 450
degrees lower to 350 degrees until pie is done.
Elderberry Jelly
Yield: About 9 Medium Jars
3 cups juice from ripe elderberries
1/2 cup strained lemon juice
7 1/2 cups sugar
1 bottle Certo Fruit Pectin
Remove large stems from about 5 quarts fully ripe berries. Place in sauce pan and crush. Heat
gently until juices start to flow. Then simmer covered for 15 min. Place in jelly cloth bag and
squeeze out juices, (I let mine drain all night). Measure 3 cups into a large kettle. Add 1/2 cup
lemon juice and exact amount of sugar.
Place over high heat and bring to a boil stirring constantly. At once stir in Certo and bring to a
full boil. Boil hard for one minute stirring constantly. Remove from heat, skim off foam with
metal spoon. Pour into glasses cover at once and seal.
Vivian Newton.
Yield: About 9 Medium Jars
3 cups juice from ripe elderberries
1/2 cup strained lemon juice
7 1/2 cups sugar
1 bottle Certo Fruit Pectin
Remove large stems from about 5 quarts fully ripe berries. Place in sauce pan and crush. Heat
gently until juices start to flow. Then simmer covered for 15 min. Place in jelly cloth bag and
squeeze out juices, (I let mine drain all night). Measure 3 cups into a large kettle. Add 1/2 cup
lemon juice and exact amount of sugar.
Place over high heat and bring to a boil stirring constantly. At once stir in Certo and bring to a
full boil. Boil hard for one minute stirring constantly. Remove from heat, skim off foam with
metal spoon. Pour into glasses cover at once and seal.
Vivian Newton.
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