Title: Raspberry jelly
 Categories: Condiments
      Yield: 6 Servings
 
      3 lb Raspberries
      3 lb Apples
           Sugar
 
  Wash raspberries.  Remove stems.  Cover with water and cook until
  soft. Drain through jelly bag.  Wash apples. Remove stems, blossom
  ends, and seeds.  Cut in quarters. Cover with water. Cook slowly
  until tender. Drain through jelly bag.  Combine raspberry and apple
  juice in equal proportions. Use 2/3 cup sugar for each cup juice.
  Boil rapidly until jelly sheets from spoon. The Household Searchlight