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I made this as a small batch recipe that will make just a single cup of jelly. It can be successfully doubled, but I'm not sure after that. Also, please note that even though I give instructions for processing, I'm not actually certain that this jelly possesses sufficient acidity to keep long-term on a shelf. I've just been eating mine straight away and storing in the fridge.
Units: US | Metric
Serving Size: 1 (368 g)
Servings Per Recipe: 1
The following items or measurements are not included: