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Raspberry Jelly

4 cups prepared juice (about 2-1/2 quarts fully ripe red raspberries)
5 1/2 cups sugar
1 box SureJell fruit pectin
1/2 tsp margarine or butter

Crush raspberries thoroughly, one layer at a time. Place 3 layers
of damp cheesecloth or jelly bag in large bowl. Pour prepared
fruit into cheesecloth. Tie cheesecloth closed; hand and let drip.
When dripping has almost ceased, press gently. Measure 4 cups into
6- or 8-quart saucepot (If needed, add up to 1/2 cup water for
exact measure.)

Measure sugar and set aside. Mix pectin into juice in saucepot.
Add margarine. Place over high heat; bring to a full rolling boil,
stirring constantly. Immediately stir in all sugar. Bring to a
full rolling boil and boil 1 minute, stirring constantly. Remove
from heat; skim off foam with metal spoon. Ladle quickly into hot
sterilized jars, filling to within 1/8" of tops. Wipe jar rims
and threads. Cover with two-piece lids. Screw bands lightly and
process in a boiling water bath for 5 minutes.

Makes 7 (1 cup) jars.

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