Too-Blue-Raspberry Jelly

TOO-BLUE-RASPBERRY JELLY

8 cups mix Saskatoons, Blueberries, and Raspberries 6 cups sugar
3 Tbsp lemon juice

Rinse stem fruit. Throw it all in the Magic Bullet juicer. Add to pot. Then I poured the seeds and pulp in a strainer to drip over top. It lets a few seeds in, but you get most of the pulp as well. Mix well.

 Add sugar and bring to a boil, stirring constantly.

Add lemon juice; bring to a boil and cook, stirring frequently until thick, about 15 minutes. Remove from heat.

 Pour into hot sterilized jars, leaving 1/4 inch head space; wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.