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PREPARATION:Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1 minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let stand at room temperature for 24 hours. Store in the freezer. Makes about 6 cups.
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