Elderberry Jelly

Wash the berries and strip them from the stalks into a preserving pan. Put over a very low heat, and cook very slowly until a little juice begins to run. Crush the softened berries, and simmer 'till pulpy. Strain through a jelly bag, taking care not to let any pulp through. Measure the juice, add the lemon, and for each pint (imperial) of liquid, allow 1 lb of sugar. Stir juice and sugar in the pan until the sugar is quite dissolved, then bring to the boil and boil moderately fast until a little will set on a plate.