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Blackberry Jelly With Liquid Pectin

4 cups blackberry juice (about 3 one-quart boxes berries)
7 1/2 cups sugar
1 bottle liquid pectin


To prepare juice. Sort and wash fully ripe berries; remove any stems or caps. Crush berries and extract juice.


To make jelly. Measure juice into a kettle. Stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil. Boil hard for 1 minute.


Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in a boiling water bath.


This recipe yields 8 or 9 half-pint jars.


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