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3 generous qts. Pyracantha berries
3 c. water
Juice of 1 lemon
1 (1 3/4 oz.) box powdered pectin
1/4 tsp. salt
Juice of 1 grapefruit
4 1/2 c. sugar

The red-orange pomes of this spiky hedge plant are a favorite for jelly-making in the American Southwest. Sort, pick over the berries, and put them in a large enameled kettle with the 3 cups of water. Boil for 20 minutes, add the citrus juices. Bring briefly to boiling again, and pour all into a dampened jelly bag to strain slowly into a crockery bowl. The result should be 3 1/2 cups of juice. In a bowl, combine the pectin and 1 cup of the juice, then pour the mixture into the preserving kettle with remaining 2 1/2 cups of juice. Bring to a hard boil, add the sugar and the salt, and bring to a full rolling boil. Stir and boil 3 minutes. Remove from heat, skim quickly, and pour into hot 1/2 pint jars, leaving 1/4 inch of headroom. Cap, process 5 minutes in a boiling-water bath. Cool upright and naturally. Makes five 1/2 pint jars.
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