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Rose Hip Jelly and Jam
- 2 quarts rose hips
- 1 1/2 quarts water
- 1/2 cup fresh squeezed lemon juice
- 1 package SureJell pectin
- 1/4 teaspoon butter
- 3 1/2 cups sugar
- 6 8-ounce canning jars and fresh lids
Directions:View on Simply Recipes
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