Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Fully ripened red
-raspberries
4 c Sugar
3 oz Fruit pectin (1/2 bottle)
2 tb Lemon juice
4 Freezer containers with lids
-(8 ounces each)

1. Crush the raspberries with a slotted spoon, one layer at a time.
If desired, press half of the berries through a strainer to remove
the seeds. In a large bowl, measure 2 cups of the crushed fruit; stir
in the sugar until most of the sugar is dissolved. Let stand for 10
minutes. 2. In a small bowl, stir the pectin with the lemon juice
until the mixture thickens; combine with the fruit mixture. Stir for
about 3 minutes to blend well. 3. Ladle the mixture into the
containers, leaving 1/2-inch headspace; cover with the lids. Let
stand at room temperature for 24 hours or until set. Freeze. NOTE:
For use within 3 weeks, store in the refrigerator.

[Raspberry Recipes from Larriland Farms, Lisbon, MD]

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