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Fruit Jelly

  • 1 c. fruit juice (blackberry, grape, plum, etc.)
  • 1 c. sugar
Choose fruit that is not too ripe. Prepare juice from fruit. Jelly should be made in small batches of no more than 2 cups of juice and 2 cups of sugar per batch. Prepare jars and lids. Boil juice and sugar in saucepan over high heat. Boil rapidly and stir for about 5 minutes or until juice flakes off a spoon. Skim any foam off the top of the jelly. Fill jars with hot jelly. Two cups of juice yields 1 1/1 pints of jelly.

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