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Frozen Raspberry Jelly

  • 2-10 oz. pkgs. frozen raspberries
  • 7 c. sugar
  • 1 bottle Certo or other jelly agent
Thaw berries at room temperature. Drain in a colander, saving the juice to make jelly and the berries to use at mealtime. Add water to berry juice to make 4 cups of liquid and pour into saucepan. Stir in sugar and place over medium heat. Boil for 3 minutes. Add Certo (amount according to chart) and boil hard for 1 minute. Pour into jelly glasses and seal. Do not make more than this amount at one time.

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