INGREDIENTS

About 2-1/2 quarts ripe Marionberries
7-1/2 cups sugar
1 bottle liquid pectin (6 ounces)

DIRECTIONS:

Wash berries and crush thoroughly.  Heat.  Place in jelly cloth or bag, press out juice and measure.

Pour 4 cups juice into very large saucepan and add sugar.  Mix well and bring to a rolling boil, stirring constantly.  Add liquid pectin and boil hard for one minute, stirring constantly.

Remove from heat and skim with a metal spoon.  Pour quickly into hot sterilized jars and seal with paraffin or regular canning lids.