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---------- Recipe via Meal-Master (tm) v8.02
Title: UNCOOKED RASPBERRY JELLY - CERTO LIQUID
Categories: Preserves
Yield: 1 servings
-----------------------RED RASPBERRY-----------------------
2 1/2 c Prepared juice
5 c Sugar
1 pk Certo liquid *
-----------------------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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