Elderberry Jelly.

METHOD

• 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.