| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Can/preserv | 4 | Servings | ||
INGREDIENTS
| 3 | c | Prepared elderberry juice |
| 1/4 | c | Lemon juice |
| 1 | Sure Jell, Regular | |
| 4 1/2 | c | Sugar |
INSTRUCTIONS
Follow package instructions for making cooked and canned jelly. (Bringing juice and pectin to boil, then adding sugar, boiling hard one minute, jarring up and processing in a boiling water bath for 5 minutes for half-pint jars.) Looks like about five 8-oz jars jelly. From: Eleanor Creighton Date: 15 Mar 97 Posted to MM-Recipes Digest V4 #125 by BobbieB1@aol.com on May 4, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 874
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.4mg
Potassium: 20.2mg
Carbohydrates: 226g
Fiber: <1g
Sugar: 224.9g
Protein: <1g