Ingredients
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2 1/2 qt. raspberries (6 c. crushed)
4 1/2 c. sugar
1 pkg. Sure-Jell light fruit pectin
1/2 tsp. butter
sealing paraffin (to be melted)
Preparation
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Boil jelly jars (from grocery store or hardware) on rack in large pot filled with water 10 minutes.
Place flat lids in saucepan with water.
Bring to boil; remove from heat.
Let stand in hot water until ready to fill.
Drain well.
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