The elderberries I brought home from the mountain cooked down to 1.5 gallons of juice. I used a gallon of it to make jelly. Twenty 12 oz jars and six 8 oz jars. I still had a half gallon of juice left over to put in the freezer for later use.
Normally when I finish this chore I pick a batch of blackberries for jam, but I still have a jar of processed blackberries and a jar of processed plums in the freezer from last year, so I think I’ll call it good for now. Besides, I’m running low on jelly jars.
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