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5 pounds (2.2 kg) berries, fresh or previously frozen
5 pounds (2.2 kg) sugar
2 envelopes (20 g each) of Gelfix (or appropriate amount
of other pectin as directed by manufacturer)


Place berries in a pot large enough to accommodate them when on a full boil. Blend the Gelfix with about a cup of the sugar and add to berries. Using maximum heat at all times, bring to a boil, stirring all the while. (They will stick to the bottom and burn if not stirred constantly.) When the boiling point is reached, add remaining sugar. Return to the boil and when mixture comes to a rolling boil so that it cannot be stirred down, cook 1 minute longer. Remove from heat and let stand 5 minutes. Stir gently and pour into jars. Apply jar covers and lightly tighten lids with fingertips. Let stand without disturbing until completely cool. Over a period of about an hour or so, lids of jars will snap loudly as they seal to bottles. Makes 12 (8-ounce/250 mL) jars.

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