Elderberry Peach Preserves
Serves: Eight 8-ounce jars
  • 6½ cups elderberries
  • 2 cups coarsely chopped, pitted, peeled peaches
  • ½ cup lemon juice
  • 7 cups granulated sugar
  • 2 pouches (each 3 ounces) liquid pectin
  1. In a large, deep stainless steel saucepan, crush elderberries. Bring to a boil over medium heat, stirring occasionally. Boil gently, stirring frequently, for 5 minutes.
  2. Transfer to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let juices drip until 1½ cups juice has been collected.
  3. Prepare canner, jars, and lids.
  4. In a large, deep stainless steel saucepan, combine elderberry juice, peaches, lemon juice, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from hear and skim off foam.
  5. Ladle hot preserves into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Screw band down until resistance in met, then increase to fingertip-tight.
  6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Recipe by Sara's House at http://www.saras-house.com/2015/09/elderberry-peach-preserves/