[clkeiper]

did you use pamonas pectin or bulk surejel?

Pamonas requires a calcium water? to be added to the process.


1 tablespoon doesn't sound even close to correct. the 6 tablespoons though? not sure about that much either. use the whole box of pectin for a batch. if you have bulk pectin there should have been a recipe trifold available along with the pectin.
I also use a candy thermometer while making jelly. it helps to know when you get to the "jelly" stage. the jelly shoud sheet off a spoon or make a distinct round drop onto a plate. it should not weep away from the original droplet. if it spreads or weeps its not jelled yet.
the 6 cups of sugar seems a bit more than I have ever used for jelly. 4 1/2 cups is normal..so, yours might be a bit sweeter than you expect

I usually use certo for elderberry jelly as I have found it works better. that said... its very expensive and when I find it at the expired food outlet i buy all of it that I can.