SURE.JELL Red Raspberry Freezer Jelly

• 3 cups prepared juice (about 2-1/4 qt. fully ripe red raspberries)
• 6 cups sugar, measured into separate bowl (See tip below.)
• 3/4 cup water
• 1 box SURE-JELL Fruit Pectin

1. Rinse clean plastic containers and lids with boiling water.
2. Dry thoroughly.
3. Crush raspberries thoroughly, one layer at a time.
4. Place 3 layers of damp cheesecloth or jelly bag in large bowl.
5. Pour prepared fruit into cheesecloth.
6. Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
7. Press gently.
8. Measure exactly 3 cups juice into 6- or 8-quart saucepot.
9. (If needed, add up to 1/2 cup water for exact measure.)
10. Stir sugar into juice; let stand 10 minutes, stirring occasionally.
11. Mix water and pectin in small saucepan.
12. Bring mixture to boil on high heat, stirring constantly.
13. Continue boiling and stirring for 1 minute.
14. Stir pectin mixture into juice mixture.
15. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes.
16. (A few sugar crystals may remain.)
17. Fill all containers quickly to within 1/2 inch of tops.
18. Wipe off top edges of containers; quickly cover with lids.
19. Let stand at room temperature 24 hours.
20. Jelly is now ready to use.
21. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
22. Thaw in refrigerator.

prepared juice, sugar, water

Taken from www.kraftrecipes.com/recipes/surejell-red-raspberry-freezer-jelly-53002.aspx (may not work)