Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

De-stem all of the elderberries. Separate into two containers: 1- 4 c Measuring cup and 1- 8 c measuring cup.

2

In the 4 cup container, fill with 6 oz of blueberries, elderberries and Blueberry nectar. Puree until smooth. Set aside.

3

Fill the 8 cup container with 6 oz blueberries, elderberries and vodka. Set aside.

4

Place the 4 cup mixture in a 12 cup pot. Simmer and reduce until mixture is about 2 cups, about 15 minutes. Add the baking powder and mix.

5

Add the 8 cups of fruit. Bring to a slow boil for about 10 minutes. Puree with an immersion blender. You want some of the fruit to remain "lumpy". Continue to boil for another 10 minutes, until the mixture "looks" think.

6

Add the Sure Jell and bring to a slow boil for 3 minutes. Do Not Exceed 3 minutes.

7

Quickly add the sugar. Stir constantly and bring mixture to a rolling boil at 225°F.

8

Boil for 3 minutes. Place about 1 t on a plate and place in freezer. Let cool completely and check for setting up. If the jam is not set, repeat the cool down for another 3 minutes. Continue the cool down process until you achieve the jell you want.

9

Place the jam in ½-pint jar. Tighten caps and rings. Place all in a canning pot and process for 15 minutes. Remove and let cool and set up.