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Apricot, Elderberry or Guava Jelly

84 cups Juice from Cooked Fruit 1 bottle (scant cup) CERTO 8 level cups (314 lbs.) Sugar Apricot: Use about 31½ lbs. ripe fruit. Remove pits but do not peel. Crush well and add 1 cup water. Stir until boiling, cover pan and simmer 5 minutes.

Elderberry: Use about 3 lbs. ripe, unstemmed berries. Stem and crush thoroughly. Add 1 cup water, stir until boiling, cover pan and simmer 15 minutes. This jelly sets slowly. Guava: Slice thin about 3 lbs. ripe guavas. Add 3 cups boiling water and crush thoroughly for 5 minutes.

Place in cheese-cloth bag and squeeze out juice. Then drip juice through cotton flannel bag if a sparkling jelly is desired. Measure juice and then CERTO into large saucepan. Measure sugar in separate pan. Bring juice and CERTO just to a boil and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at the boil. Then bring to full boil for 1/2 minute. Remove from fire, skim, and pour quickly.