2 quarts berries
1 cup sugar per cup of juice
1 tbsp lemon juice
3 oz liquid pectin
Berries should be fully ripe. Wash and stem berries. Place in saucepan and cook till the fruit pops and the juice flows freely. Remove from heat and squeeze through jelly bag. Measure juice and place into a deep saucepan. Add 1 cup of sugar per cup of juice measured. Add 1 tbsp of lemon juice and mix thoroughly. Place mixture over high heat and boil till sugar dissolves while stirring constantly. Add 3 oz of liquid pectin and keep mixture at a hard boil for 1 full minute. Skim off foam and pour into hot, sterile jelly jars and seal.
2 quarts berries
1 cup sugar per cup of sauce
3 oz pectin
Place washed, ripe berries in a deep saucepan and cook over a medium heat for 5 minutes. Remove from heat and mash fruit with potato masher. Force through a strainer or food mill to remove seeds. Retain as much juice and pulp as possible. Measure juice and pulp into saucepan and add 1 cup of sugar per cup of the sauce. Mix well and bring to a boil for 1 minute while stirring constantly. Add 3 oz of liquid pectin and mix well. Boil for 1 minute then pour into hot, sterile jelly jars and seal.
Wash and stem 2 quarts of fresh bearberries. Place into a deep saucepan and add a little water. Cook till the berries pop and the juice flows. Remove and pour through a sieve or food mill to remove the seeds. Place the pulp into a large bowl and cover and allow mixture to set for 24 hours. Measure the juicy pulp and place in a deep saucepan. Add 1 cup of sugar per each cup of pulp. Mix well and boil for 10 minutes, stirring constantly. Pour into hot sterile jars and seal.
Variation: For a spicy paste add 1 crushed stick of cinnamon, 1 tbsp whole cloves and 1 tsp allspice to the pulp when it is placed in the bowl to set for 24 hours. Be sure to combine the spices well before leaving it to sit. After 24 hours strain the mixture, removing the whole spice particles and then follow the rest of the recipe.