Use _unsweetened_ juice. Follow recipe for fresh fruit jelly,
substituting ¼ cup strained lemon juice for ¼ cup of the fruit juice
specified. For fresh fruit jelly recipes, see Index to Jelly Recipes
(page 2).
ELDERBERRY JELLY
BLACK RASPBERRY JELLY
3½ cups (1¾ lbs.) berry juice
½ cup lemon juice
7½ cups (3¼ lbs.) sugar
1 bottle Certo
To prepare juice, remove larger stems from about 4 pounds fully ripe
berries; place in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, 15 minutes. Place in jelly cloth or bag and
squeeze out juice. Squeeze and strain juice from 4 medium lemons.
Measure sugar and juice into large saucepan and mix. Bring to a boil
over hottest fire and at once add Certo, stirring constantly. Then bring
to a _full rolling boil_ and boil hard ½ minute. Remove the saucepan
from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses
(6 fluid ounces each).