Elderberry Jelly - cooking recipe

Ingredients

3 lb. elderberries
1 box Sure-Jell
2 lemons (1/4 c. lemon juice)
4 1/2 c. sugar (2 lb.)

Preparation

Remove large stems from fully ripe berries and crush.
Heat gently until juice starts to flow; then simmer, covered, 15 minutes.
Place in jelly bag and squeeze out juice.
Measure.
Add 1/4 cup lemon juice.
Mix Sure-Jell and bring to hard boil, stirring occasionally.
Add sugar at once, cook and stir.
When mixture returns to full boil (cannot be stirred down), cook and stir 1 minute.
Remove from heat; skim off foam with metal spoon. Pour at once into glasses, leaving 1/2-inch at top.
Cover with 1/8-inch hot paraffin.
Cool, cover with loose fitting lids. Store in cool dry place.