This delicious jelly supports heart, immune, and urinary tract health.
• 2 cups frozen aronia berries, thawed
• 2 cups hawthorn berries
• 2 cups elderberries
• 7 cups sugar, measured into a separate bowl
• 1/2 teaspoon butter, optional
1. Wash and sterilize a dozen 1/2-pint glass canning jars.
2. Add all the berries to a 6- to 8-quart stockpot, and barely cover them with water.
3. Bring to a full rolling boil. Reduce heat and simmer for 10 minutes, or until the berries have softened and released their juice.
4. Pour the juice and berries through a jelly strainer or food mill, and collect the juice in a separate vessel.
5. Measure the juice. For every 5 cups of juice, you’ll need 7 cups of sugar. Return juice to the stockpot, add sugar, stir, and bring to a full boil. Add butter to reduce foaming, or skim frequently to remove foam. Boil until the mixture passes a gel test. (The jelly is ready if it gels when you place a small amount on a plate in the freezer for several minutes.)
6. Immediately ladle jelly into prepared jars, leaving 1/4 inch of headspace. Add canning lids, screw on rings, and tighten. Process jars in a hot water canning bath for 10 minutes.
7. Remove jars from water, place upright on a towel, and allow to cool completely.
8. Check the lids’ seal with your fingers. Sealed jars may be stored in your pantry for up to a year. 9. Place any unsealed jars in the refrigerator and use them first.
Learn more about the history and uses of hawthorn in Mythical, Heart-Healthy Hawthorn.