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Raspberry Jelly

(1 Votes)


  • 4 cups prepared juice (about 2-1/2 quarts fully ripe red raspberries)
  • 5 1/2 cups sugar
  • 1 box SureJell fruit pectin
  • 1/2 tsp margarine or butter

Crush raspberries thoroughly, one layer at a time. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hand and let drip. When dripping has almost ceased, press gently. Measure 4 cups into 6- or 8-quart saucepot (If needed, add up to 1/2 cup water for exact measure.) Measure sugar and set aside. Mix pectin into juice in saucepot. Add margarine. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands lightly and process in a boiling water bath for 5 minutes. Makes 7 (1 cup) jars.

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