I'm here.

To 'juice' the berries--
Wash and put in a good large pot with a tight fitting lid. Don't quite cover them with water...just til you can see it thru the berries. Bring to a boil, cover and reduce to simmer til the berries are almost clear. You DO NOT need to stem them. Boil stems and all.


Scoop out the larger stems, etc with a fork or spaghetti server. Strain the juice. I use a 'spatter screen', but a cloth bag will work. Just takes longer. Now, the jelly, jello, whatever you call it

For every 3 cups (24 fl. oz) of juice, measure out 4.5 cups (2.25 lbs) of caster sugar in a bowl. Set that aside near the hob.

Put the juice in a LARGE deep heavy pot. Add 4 oz of lemon juice, a pat of butter (reduces foaming) and a box of powdered pectin, called SureJell here. Bring that to a full boil.

When boiling, add the sugar ALL at once. Stir in, and bring back to a boil that can't be stirred down.Boil exactly 1 minute. Pour up into hot sterile jam jars or preserving jars, add lids. Let cool.