UNCOOKED RASPBERRY JELLY

      Title: UNCOOKED RASPBERRY JELLY - CERTO LIQUID
  Categories: Preserves
       Yield: 1 Servings
  
 MMMMM-----------------------RED RASPBERRY----------------------------
   2 1/2 c  Prepared juice
       5 c  Sugar
       1 pk Certo liquid *
 
 MMMMM------------------------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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