This recipe is in two parts. The first part is making the mixed fruit juice and the second part is the making of the jelly itself. The jelly can be made directly after the making of the juice. However, if the juice is frozen and then allowed to thaw slowly, the remainig sediment will be forced to the bottom of the container. Careful decaanting of the juice will leave the sediment behind and the finished jelly will be much clearer.

• 1 cup crushed strawberries
• 2 cups wild Alaska raspberries
• 1 cup wild Alaska watermellon berries
• 1 cup wild Alaska high bush cranberries
• 1 cup diced and pitted cherries
• 2 cups cold water

• Inspect, wash and clean fruit removing stems and blemishes. Pit and dice cherries.
• Add ingredients to a large saucepan, add 2 cups of water. While heating, lightly crush berries and fruit with a Teflon covered potato masher.
• Bring to a boil, reduce heat, cover and simmer for 15 minutes. Stir. If fruit remains intact, crush remaining fruit with masher. Cover and simmer 5 additional minutes.
• Strain through jelly bag or multiple layers of cheese cloth.

• 3 cups mixed fruit juice
• 3 cups crab apple juice (see crab apple jelly recipe)
• 7 cups sugar
• 1 tablespoon lemon juice
• 1 3-ounce pouch Certo Liquid Pectin

• Add 3 cups of mixed fruit juice and 3 cups of crab apple juice to a large enamel or non-reactive pot. Add 7 cups sugar and 1 tablespoon lemon juice.
• 1/2 teaspoon of butter or margarine may be added to reduce foaming if needed.
• Heat over high heat while stirring constantly. Bring to a full rolling boil (one that doesn't stop when stirred).
• Add 1 pouch of Certo liquid pectin while stirring. Rreturn to full rolling boil while stirring. When boiling resumes, time for 1 minute while stirring constantly.
• Remove from heat, skim off and discard any foam.
• Immediately fill sterilized jelly jars and seal using prescribed procedure.