4 lbs. elderberries
4 1/2 c. sugar
1 box Sure-Jell
1/4 c. lemon juice
Paraffin

Remove large stems from elderberries. Crush fruit, one layer at a time. Heat gently until juice starts to flow. Cover and simmer 15 minutes, stirring occasionally. Extract juice; place prepared fruit in several thicknesses of cheesecloth. Squeeze until desired amount of juice. Cook 3 cups prepared juice, Sure-Jell, and 1/4 cup lemon juice. Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into jars, leaving 1/2 inch at top. Seal jars with paraffin and hot lids. Screw bands on firmly. Let jelly stand to cool. Yields: approximately 3 pints.