4 c. red raspberries, thawed, quick frozen, or washed and crushed fresh
7 c. sugar

Place paraffin in small pan over low heat to melt. Combine raspberries and sugar. Mix well. Use a very large saucepan. Heat to full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in 1/2 bottle Certo fruit pectin; stir and skim alternately 5 minutes to cool slightly and prevent floating fruit.

Ladle into hot sterilized glasses; seal with melted paraffin (about 1/8 inch thick). Makes 11 (6 oz.) glasses.