To prepare juice: Crush fruit one layer at a time and add 1/2 cup apple juice. Cover and simmer until the berries are soft, stirring occasionally. Strain well, pressing out as much juice as you can. Then strain through a double layer of cheesecloth or a jelly bag.

To make jelly: Place 4 1/2 cups prepared black raspberry juice, lemon juice, and powdered pectin. (If juice is less than 4 1/2 cups, add enough distilled water to bring it to 4 1/2 cups.) Bring to a full boil over high heat, stirring constantly. Add margarine then stir in sugar all at once.

Stir and bring to a full rolling boil (a boil that cannot be stirred down) and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle into jars, leaving 1/4-inch headspace at top. Process: Place jars in a boiling water canner for 5 minutes.

Processing: As published by Mrs. Wages: "Process: Place jars in a boiling water canner for 5 minutes" (boiling water bath canner) - 5 minutes.