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Blackberry Jelly

Blackberries 1/2 pound sugar to every pint of juice Put as many blackberries as desired into a jar, and sprinkle a little sugar over; then put in the oven for three hours to draw out the juice. When sufficiently tender, strain through coarse muslin or cloth, squeezing out as much juice as possible. To each pint of juice allow half a pound of lump sugar, and boil in a preserving pan until it is set.