ELDERBERRY SYRUP

1. Bring boiling water canner, half-full of water, to simmer.
2. Prepare jars, lids and rims for canning.
3. Measure 10 cups of prepared juice into pan and add in 1/2 cup of lemon juice.
4. Measure 8 cups of sugar into bowl, set aside.
5. Mix 1/4 cups of sugar (from bowl that you set aside) and mix with pectin in a small bowl.
6. Stir pectin/sugar mix into fruit juice, add 1/2 teaspoon of butter to keep foam down.
7. Bring mixture to a full rolling boil (a boil that can’t be stirred down), stirring constantly.
8. Stir in remaining sugar and return to a full boil and boil for exactly 1 minute, stirring constantly. (remove a small amount of syrup from pan and cool quickly on cold plate to test consistency, you want it to by syrupy but not too thick).
9. Ladle quickly into prepared jars, filling to within 1/8 inch of top. Wipe jar rims and threads, cover with lids and place jars in elevated rack in the canner. Water must cover jars 1 or 2 inches above lids. Cover and bring water to a gentle boil. Process 10 minutes in a boiling water canner. Remove and cool on rack.