3 c. crushed raspberries
5 1/4 c. sugar
1 box fruit pectin
3/4 c. water

1. Mix raspberries and sugar thoroughly. Set aside 10 minutes, stirring occasionally.

2. Stir fruit pectin and water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat.

3. Stir pectin mixture into raspberry mixture. Continue stirring 3 minutes. (A few sugar crystals will remain.) Pour into plastic containers. Cover. Let stand at room temperature 24 hours. Store in freezer. When ready to use, remove from freezer; thaw about 1-2 hours. Store in refrigerator after thawing. Makes about 6 (1 cup) containers. Preparation time 30 minutes.