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jelly--

Squeeze out juice when it cools & sometimes she used to leave it hanging overnight, then squeeze it out.

Jars used are coffee & jelly jars from store.

Boil water to scald the jars. Prepare jars by washing in soapy water, rinsing, & "scald them out" by pouring hot boiling water in them, then dumping it out.

Heat juice in pan on stove, high heat.

(Berries made 2 1/2 cups juice)

To this, she adds 2 1/2 cups sugar

She adds same amount of sugar as juice, no matter what kind of juice it is.

Adds 1/2 package (wt. 1 3/4 oz.) of "Certo" (i.e., "Sure Jell") to juice. Stir in to dissolve.

Add sugar & stir in after each cupful.

Heat till it boils, turn down heat & cook. Scum it after it boils for about 3 minutes--scum accumulates toward center of pot on a rolling boil. Cook until, when a spoonful is put on a plate, it gels.

(In old days, she didn't use Certo, but just had to cook it longer, stirring, until it gelled on a plate.)