Cooked Raspberry Jelly - CERTO Crystals

1. 1

   Crush raspberries, one layer at a time.

2. 2

   Place prepared raspberries in jelly bag; hang and let drip into bowl until dripping stops.

3. 3

   Press bag gently to remove any remaining juices.

4. 4

   Measure exactly 4 cups prepared juice into large saucepan.

5. 5

   Stir in pectin.

6. 6

   Bring to boil on high heat.

7. 7

   Stir in sugar.

8. 8

   Return to boil; cook 1 min.

9. 9

   Remove from heat.

10. 10

    Stir and skim 5 min.

11. 11

    Pour into warm sterilized jars, filling up to 1/4 inch from rims.

12. 12

    Cover with lids.

13. 13

    Let stand at room temperature 24 hours or until set.

* Per serving · 4 servings · Values may vary.

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