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Huckleberry Jelly

enough fresh huckleberries to make 4 1/2 cups juice
1 cup water
1/4 cup lemon juice

4 1/2 cups prepared juice
6 cups sugar
1 pkg MCP pectin

Wash berries, stem if needed. Grind/crush to pulp. Stir water and
lemon juice. Bring to a full rolling boil. Extract juice.

Measure juice into 6-8 quart saucepan. Measure sugar into separate
bowl and set aside. Add pectin to juice. Mix.

Bring to full rolling boil, stirring constantlly. Stir in sugar,
mix well. Again bring to full rolling boil. Boil 2 minutes. 1/4
tsp butter may be used to reduce foam.

Remove from heat, skim foam. Fill hot jars quickly. Leave 1/4"
headspace. Seal. BWB 5 minutes.

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