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Barberry Jelly

4 c Barberries; crushed
2 Oranges; chopped
2 c Water
1 1/2 c Sugar
1 pk Pectin

Sterilize six half-pint jelly jars with two-part lids; keep hot. Scald the lids in a saucepan of boiling water. Remove from the heat and cover the pan.

Simmer the berries and oranges in the water for 20 minutes, or until tender. Strain the juice through a jelly bag. Combine the juice and the sugar. Bring to a rolling boil. Add the pectin; bring to a boil. Pour the jelly into the prepared jars, wipe the rims, cover with the lids, and screw on the rings. Process in a hot-water bath for 15 minutes.

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