3 3/4 c. elderberry juice
1/4 c. lemon juice
1 box powdered pectin
5 c. sugar

Extracted from 3 to 4 pounds ripe elderberries.

Measure juice off the elderberry into a large enameled or stainless steel pan, add lemon juice and pectin. Bring to a boil while stirring. Add sugar, continue stirring and bring to a rolling boil. Boil hard, constantly stirring, for 2 minutes. Remove from heat, skim off foam. Pour into sterile jars and seal. 5 half pint jars.