Stem and wash berries and place in a saucepan. Add water and bring to a boil. Simmer for 5 minutes, then mash berries with a potato masher. Cook for another 5 minutes, then strain the pulp through a jelly bag, recovering and measuring the juice. Add sugar. Mix well and bring to a boil. Add pectin and hold at a boil for 1 full minute. Skim off foam and pour into hot, sterile jelly jars and seal.

Stem and wash berries, then place them into saucepan. Lightly crush berries with a potato masher, then add water and bring to a boil. Simmer for 5 minutes. Strain pulp through a food mill, then measure. Place into a saucepan with sugar. Mix thoroughly and bring to a boil. Add liquid pectin and hold at a boil for 1 full minute. Skim off foam and pour into hot, sterile jelly jars and seal.

Clean and wash berries, then place in saucepan with water and bring to a boil. Simmer till berries pop and juice flows freely. Strain through a food mill. Add sugar and bring to a boil. Moisten gelatin in cold water, then add to the hot juice and stir till completely dissolved. Pour mixture in a mold, then chill and serve plain or with a topping.