Elderberry Jelly.

Elderberry Jelly.


    4 lb (1.8 kg) Elderberries
    6 tbsp Lemon Juice
    3.25 lb  (1.5 kg) of sugar
    1 Bottle of Certo


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  • Use only fully ripe fruit. Remove larger stems, place berries in a large saucepan and crush.
  • Heat gently until the juice starts to flow, then simmer, covered for 15 minutes.
  • Place in a jelly cloth or bag and allow to drain.
  • Measure the sugar and 1 ½ lbs of juice into a large saucepan. Add the lemon juice.
  • Heat slowly, stirring occasionally until the sugar has dissolved, then stir in the Certo.
  • Bring to a full rolling boil and boil rapidly for 1 minute.
  • Remove from the heat, skim, pot and cover in the usual way.

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