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Ingredients: 2 quarts raspberries 2 pounds sugar 2 cups water Method: Wash berries, mash and strain through a jelly bag. Boil sugar and water to soft- ball stage, 234°F. Slowly add fruit juice and boil again. Skim, then pour into hot sterilized jars and seal. Variation: Strawberries, black raspberries, blackberries, currants, cherries, or loganberries can be substituted |
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