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Oregon Condiment Recipe

Marionberry Jelly

Makes about 8, ½ pint jars

About 2-1/2 quarts ripe Marionberries
7-1/2 cups sugar
1 bottle liquid pectin (6 ounces)

Wash berries and crush thoroughly. Heat. Place in jelly cloth or bag, press out juice and measure.

Pour 4 cups juice into very large saucepan and add sugar. Mix well and bring to a rolling boil, stirring constantly. Add liquid pectin and boil hard for one minute, stirring constantly.

Remove from heat and skim with a metal spoon. Pour quickly into hot sterilized jars and seal with paraffin or regular canning lids.

Recipe from Oregon Raspberry & Blackberry Commission Home Page