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4 cups crushed elderberries
3 cups granulated sugar
1 (3-ounce) package liquid pectin

1. Cook crushed berries over medium heat for 15 minutes and then strain through a food mill, removing the seeds.
2. Place strained sauce into a large saucepan and add sugar, mixing thoroughly. Cook over medium heat until sugar completely dissolves. Add the pectin and bring to a full boil for 1 minute. Skim off foam.
3. Pour hot jam into sterilized jars. Seal and store in a cool dry place.
4. Storage life on shelf, one year.

Makes about 3 to 4 pints.

Note: Elderberries should never be eaten raw. All parts of the plant contain the toxin hydrocyanic acid which is destroyed by cooking. Red elderberry (S. pubens) is considered poisonous and should not be used since cooking does not destroy enough of the toxin.