RASPBERRY JELLY
12 cups raspberries
7 cups granulated sugar
1 cup water
1-85 ml pouch liquid fruit pectin
Sterilize jars according to manufacturer's directions.
In a large saucepan, bring berries and water to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
Crush berries while simmering to extract juice.
Pour raspberry mixture into a jellybag(or several layers of cheesecloth tied into a bag). Hang over a deep pot(a stockpot works well), and let juice drip through the jellybag at room temperature overnight or at least 8 hours.
Do not squeeze the bag to extract juice, or the jelly may become cloudy.
The juice should measure 4-1/2 cups. If you do not have enough, you can add up to 1/2 cup of water to make up the difference.
Put juice in a large saucepan with sugar, place over high heat and bring to a full rolling boil, stirring constantly.
Boil hard for 1 minute, then remove from heat and immediately stir in pectin.
Stir and skim foam for 5 minutes.
Pour immediately into warm sterilized jars.
Follow manufacturer's directions for sealing.
Makes about 9 cups.