This recipe can be used for jelly from just about any type of fruit (currants, berries, rhubarb, peaches, apples, elderberries, blueberries). Remember, jelly is made from juice, jam has the fruit in it.

Combine 1 part water to two parts fruit. Eight cups of prepared fruit to four cups of water is a good proportion and will give you about three and a half to four cups of juice. Simmer for ten to twenty minutes, mash with a potato masher and then strain the juice in a jelly bag. Let it drip for a couple of hours to retrieve all the juice. Don’t squeeze or the jelly may be cloudy. 

To four cups of juice, add the juice of one large lemon and four cups of sugar. Bring to a rolling boil. When you cannot stir down the boil, add one packet of liquid pectin, bring it back to a boil and boil for one minute while stirring constantly. 

Turn off the heat and pour into hot, sterilized jars. Seal with canning lids and process in a boiling water bath for 10 minutes.