---------- Recipe via Meal-Master (tm) v8.02
  
       Title: UNCOOKED RASPBERRY JELLY - CERTO LIQUID
  Categories: Preserves
       Yield: 1 servings
  
 -----------------------RED RASPBERRY-----------------------
   2 1/2 c  Prepared juice
       5 c  Sugar
       1 pk Certo liquid *
 
 -----------------------YIELD 5 CUPS-----------------------
  
   * NOTE pk means 1 pouch containing 85 ml.
   
   1. Wash jars and lids in hot soapy water, rinse and
   sterilize jars and lids by (1) boiling in water for 15
   minutes (leave in water til needed.) Lids may be
   sterilized by placing in boiling water and boiling 5
   minutes (leave in warm water til needed.) Utensils
   should also be sterilized.
   
   2.Stem and thoroughly crush fully ripe fruit. To
   extract juice, place prepared in jelly bag and
   squeeze.  NOTE: To make own jelly bag, use a square
   meter of cheesecloth, 3 layers thick. Wet cloth and
   spread over a colander or strainer in a bowl. Add
   fruit. Bring corners of cloth together. Twist bag or
   cloth and squeeze to extract juice. For clearer jelly,
   use 1 1/2 times fruit called for and let juice drip
   through without squeezing.
   
   3. Using liquid measure, measure the amount of
   prepared juice and add to a large bowl.
   
   4. To measured juice in bowl, add the exact amount of
   sugar specified. DO NOT REDUCE sugar. Sugar is
   critical for the set. Mix well and let stand 10
   minutes.
   
   5. Add CERTO liquid to juice mixture and continue
   stirring a full 3 minutes. A few sugar crystals will
   remain.
   
   6. Pour jelly into washed containers leaving 1/4 inch
   head room.
   
   7.  Cover containers at once with tight fitting lids.
   Let stand at room temperature 24 hours til set.  Store
   in freezer.  If using within 3 weeks, store in
   refrigerator.
   
   Typed at you by The MoM!
  
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