Red Raspberry Jelly(Yields 3 To 4 Pints) - cooking recipe

Ingredients

3 c. juice (from boiled red raspberries)
1/4 to 1/2 c. lemon juice
5 c. sugar
1 pouch Certo fruit pectin (2 for additional firmness)
1 pad margarine or butter

Preparation

In a heavy saucepan, add measured juice, 1 pouch Certo fruit pectin or 2 pouches for additional firmness and 1 pad of margarine or butter.
Bring to a boil and add measured sugar.
When it reaches a rolling boil that cannot be stirred down, continue by constantly stirring for 2 minutes.
Turn heat off and immediately skim foam, then seal in hot sterilized jars.