Raspberry Jelly

Sort, trim, stem, and wash 3 quarts of raspberries. Crush the berries. Add 1/2 cup water and bring to a boil. Simmer about 10 minutes.

Put the pulp in a damp jelly bag, and allow the juice to drip into a bowl for several hours. Don't squeeze the bag or the jelly will be cloudy.

Measure the juice into a pan and add Mrs. Wages® Fruit Pectin Home Jell®. Stir until it is dissolved. Make the quantity of jelly called for in the recipe. Increasing the amount may lessen the quality of the jelly.

Place the pan on high heat. Stirring constantly, bring the juice to a boil. Add sugar. Bring mixture to a full rolling boil that can't be stirred down.

Boil for one minute. Remove from heat.

Skim off any foam.

Quickly pour the liquid jelly into the jars, leaving 1/2-inch of head space.

Wipe any spilled jelly from jar rims, close jars with lids and tighten bands. Process 5 minutes in a boiling water bath. Remove from water bath and place jars on a rack or towel in a draft-free area, and leave to cool for 12 hours.

Test seal by removing band, then gently lifting each jar by the rim of the lid.