STEM elderberries, crush well and place in a large saucepan.
HEAT gently until juice begins to flow. Simmer, covered, 15 minutes.
PLACE in a jelly bag or cloth and squeeze out the juice.
MEASURE prepared juice into a large saucepan. Add lemon juice.
ADD sugar to fruit and mix well.
PLACE saucepan over high heat. Bring to a full rolling boil stirring constantly.
IMMEDIATELY stir in liquid fruit pectin. Continue to stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly.
REMOVE from heat and skim if necessary.
POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim.
SEAL while hot with warm sterilized 2-piece lids with new centers.