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Oregon Condiment Recipe 

Marionberry Jelly

Makes about 8, 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

  

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