While elderberries are a fruit, they are actually low acid which can be problematic for canning.
There are some guidelines and instructions to make elderberry jam or jelly safely at www.rrc.k-state.edu/preservation/doc/july-august-presnews2021.pdf.
Do not use low or no-sugar pectin as sugar is critical for safety. Do not replace any sugar with honey.
Freezing is always a safe option for preserving elderberries.
About Karen Blakeslee
The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
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