|Elderberries||3 Pound, stems removed|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Powdered pectin||1 3⁄4 Ounce (1 Box)|
|Granulated sugar||4 Cup (64 tbs)|
Place berries in large saucepan and crush.
Heat slowly until juice begins to flow.
Cover and simmer 10 to 15 minutes.
Place in jelly bag and squeeze out 3 cups of juice.
Add lemon juice.
Mix pectin with juice in large pan.
Quickly bring to hard boil.
Add sugar and boil hard 1 minute.
Remove from heat, skim foam.
Pour into hot sterilized jars and seal with paraffin.