4 (10 oz.) pkgs. frozen raspberries, thawed
2 tbsp. lemon juice
5 c. sugar
1/2 (6 oz.) bottle fruit pectin

Combine berries, lemon juice and sugar in a saucepan. Over medium heat alternately stir and skim to prevent fruit from floating. Pour immediately into hot sterilized jars. Seal with melted hot paraffin. Makes 6 to 8 half pints.