Uncooked Raspberry Jelly – Certo Liquid

INGREDIENTS

INSTRUCTIONS

NOTE pk means 1 pouch containing 85 ml.    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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Nutrition (calculated from recipe ingredients)
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Calories: 4004
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 16.1mg
Potassium: 648.3mg
Carbohydrates: 1041.9g
Fiber: 1.8g
Sugar: 1013.4g
Protein: 2.1g