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“Taken from Taste of Home Magazine. Cooking time is time in water bath.”
READY IN:
35mins
YIELD:
6 half pints
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place raspeberries and blueberris in a food processor; cover and process until blended.
  2. Transfer to a Dutch overn. Stir in the sugar, orange segments, lemon juice and orange peel.
  3. Bring to a full rolling boil over high heat, stirring constantly.
  4. Stir in pectin. Boil for 1 minute, stirring constantly.
  5. Remove from heat; skim off foam.
  6. Ladle hot mizture into hot sterilized half-pint jars, leaving 1/4 inch headspace.
  7. Remove air bubbls; wipe rims and adjust lids.
  8. Process for 5 minutes in a boiling-water canner.

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