Makes about 8, ½ pint jars
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.
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