Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Jelly jars -- 8 ounce size
3 c Raspberries
3 c Sugar
1/4 c Pectin -- liquid

1. Prepare the jelly jars by washing in hot, sudsy water; rinse with
boiling water and invert on towel to drain. 2. Sort, rinse and drain
raspberries. Force through coarse sieve or food mill enough berries to
yield 1-1/2 cups sieved berries. 3. Mix the sieved berries with 3 cups
sugar; set aside for 20 minutes. Mix thoroughly the raspberries and
1/4 cup bottled liquid pectin. 4. Fill jelly glasses to within 1/2
inch of top. Cover with lids for jars, or aluminum foil. Let jam
stand at room temperature overnight or until jellied. 5. Jam MUST be
stored in refrigerator or freezer. It will not keep at room
temperature after the initial jelling time.

Yield: Four 8-ounce glasses.

Recipe By : Jo Anne Merrill

Browse by categories