Juneberry Jelly
1 pound juneberries
1c. water
4 1/2c. sugar
1/2c. lemon juice
1 package pectin
Wash and crush ripe juneberries. Add water and simmer 15 minutes. To prepare juice; rest colander in a bowl or kettle. Spread cloth or jelly bag over colander. Place hot prepared fruit into cloth or bag. Fold cloth to form bag and twist from top. Press with masher to extract juice.
Measure 3c. juice into 6-8 quart kettle and add lemon juice and pectin. Stir well Place over high heat, bring to boil, stirring constantly. Bring to a full rolling boil. Boil hard exactly 2 minutes. Remove from heat. Skim foam and pour into glasses. seal with paraffin or use dome seals and boil water bath method.
