Spring 1983 (BFS 1982)
600 g ripe fuchsia berries
200 g sugar
juice of half a lemon,
2 tbs pectin.
Heat sugar and water until the sugar dissolves, let it cool and add the
cleaned berries and lemon juice. Heat to boiling point with the pectin and
boil until a jelly forms. Pour into heated jars and seal.
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