Elderberry jam

4 cups crushed elderberries
3 cups sugar
3 ounces liquid Certo pectin

Cook crushed berries for 15 minutes in a saucepan. Strain to remove seeds.
Combine with sugar. Bring to a boil. Add pectin and return to a boil, boil for one minute.
Skim and pour into pint or half pint jars. Seal with lids, process in water bath canner for 10 minutes.