Last updated 6/12/2012 1:19:53 AM. Recipe ID 51390. Report a problem with this recipe.
Title: Raspberry jelly
Yield: 6 Servings
3 lb Raspberries
3 lb Apples
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
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