<http://schema.org/recipeInstructions>
" Puree fruit and 1/2 cup water in blender until smooth; strain out seeds. Place 2 cups puree in a heavy-bottomed medium saucepan. Thoroughly mix pectin and 1/4 cup sugar, whisk into fruit puree, and bring to a boil over medium-high heat. Add remaining 2 1/4 cups sugar and cook mixture until it reaches 225 degrees F, stirring constantly. Stir in lemon or lime juice; cook 30 seconds more. Pour into a lightly oiled 9&amp;quot; x 13&amp;quot; baking pan, sprinkle sugar on top, and allow to set, about 2 hours. Cut into 1-inch squares, or use a lightly oiled cookie cutter to make other shapes. Dredge in sugar and dry on a cooling rack overnight. Scraps can be remelted and reset. Store in a box or paper bag at room temperature for up to two weeks."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a13025/blackberry-fruit-jellies-recipe-opr1010/?src=shelter_footer>