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Rose Hip Jelly and Jam
INGREDIENTS
•
2 quarts rose hips
•
1 1/2 quarts water
•
1/2 cup fresh squeezed lemon juice
•
1 package SureJell pectin
•
1/4 teaspoon butter
•
3 1/2 cups sugar
•
6 8-ounce canning jars and fresh lids
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31
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