Sponsored Post: Amish Elderberry Jelly by the Amish Buggy!
By Kevin Williams
Summer across the United States brings a bounty of wild fruits and the foragers in Amish communities know how to make the most of them. In Montana they wait for huckleberries, in the South muscadines take center stage, and in the upper Midwest chokecherries are a summertime staple. Elderberries are especially popular in parts of the Midwest and New England, and Amish cooks often transform the small, dark fruit into jellies, jams, pies, and cookies.
Upstate New York is one region where elderberries thrive and where Amish families have settled in numbers—an excellent combination for anyone who appreciates traditional, homemade preserves and desserts.
Elderberry jam, an Amish favorite during the summer
If you want to try an Amish-made elderberry product, there are jars of elderberry jelly produced by Amish families in Illinois and elsewhere. These jellies offer a fruity, slightly floral flavor that stands out from the more common grape or berry varieties and can be a pleasant way to sample a small piece of Amish culinary tradition.
Northern New York—often called the “North Country” by locals—is a landscape of rugged hills, clear streams, and abundant wildlife. Although the Amish presence in the region grew more noticeably after 2000, farms and small-scale producers there now create a range of preserves and baked goods using locally foraged and farmed ingredients.
Related Recipes: Chokecherry Tapioca, Homemade Crab Apple Jelly, Amish Grape Pie
Because pure elderberry juice can be harder to find than preserved jelly, some cooks wonder whether they can use elderberry jelly in recipes that call for juice. In many cases, reducing or gently heating the jelly to loosen it into a syrup can work as a practical substitute. The primary flavoring component in these recipes is the elderberry itself, so a thickened jelly can often be adapted into a juice-like form with a bit of patience on the stovetop.
- 1 cup elderberry juice
- ¼ cup all-purpose flour
- 1 cup sugar
- ¼ teaspoon salt
- 1 large egg, separated
- 1 cup milk
- 1 (9-inch) unbaked pie crust
- Preheat the oven to 350°F.
- Bring the elderberry juice to a boil over medium heat in a medium saucepan.
- While the juice heats, whisk together the flour, sugar, and salt in a small bowl. Gradually add the egg yolk and the milk, mixing until smooth.
- Slowly add the boiling juice to the milk mixture, stirring constantly until the mixture thickens.
- Remove the pan from the heat and let the filling cool slightly.
- In a separate bowl, beat the egg white until stiff peaks form, then gently fold it into the warm elderberry mixture until combined.
- Pour the filling into the prepared pie shell and smooth the top.
- Bake for 20 to 30 minutes, until the center is set and bubbly. Allow the pie to cool before serving so the filling fully firms.
Using elderberry jelly as a substitute for juice: if you only have jelly on hand, warm it gently with a little water and strain if needed to achieve a smoother consistency. Taste and adjust sweetness before using it in a custard or pie, since many jellies are sweeter than pure juice.
For those who enjoy making preserves or baking with seasonal ingredients, elderberries provide a rich, distinctive flavor that shines in both sweet and savory recipes. Whether you find a jar from an Amish producer or harvest and press the berries yourself, elderberry jelly and custard desserts are a delightful way to celebrate summer’s wild fruits.