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).
RED RASPBERRY AND CURRANT JELLY
4½ cups (2¼ lbs.) juice
7 cups (3 lbs.) sugar