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1
Rinse clean plastic containers and lids with boiling water.
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2
Dry thoroughly.
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3
Crush raspberries thoroughly, one layer at a time.
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4
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
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5
Pour prepared fruit into cheesecloth.
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6
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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7
Press gently.
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8
Measure exactly 3 cups juice into 6- or 8-quart saucepot.
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9
(If needed, add up to 1/2 cup water for exact measure.)
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10
Stir sugar into juice; let stand 10 minutes, stirring occasionally.
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11
Mix water and pectin in small saucepan.
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12
Bring mixture to boil on high heat, stirring constantly.
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13
Continue boiling and stirring for 1 minute.
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14
Stir pectin mixture into juice mixture.
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15
Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
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16
(A few sugar crystals may remain.)
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17
Fill all containers quickly to within 1/2 inch of tops.
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18
Wipe off top edges of containers; quickly cover with lids.
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19
Let stand at room temperature 24 hours.
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20
Jelly is now ready to use.
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21
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
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22
Thaw in refrigerator.
