2 pkgs. (10 oz. each) frozen fruit (raspberries, sliced peaches, etc.), partially thawed
1 tbsp. lemon juice
2 tbsp. powdered fruit pectin
2 c. sugar

Examine tops of jelly glasses to see that there are no nicks or cracks. Wash glasses in hot soapy water; rinse well. Place in pan with folded cloth on bottom. Cover with hot, not boiling water; heat to boiling. Boil gently 15 minutes; keep in water until ready to use.

In covered saucepan, cook fruit and lemon juice over high heat 2 minutes. Stir in pectin; heat to rolling boil, stirring constantly. Boil and stir 1 minute. Add sugar; heat to rolling boil; stirring constantly. Boil and stir 1 minute. Remove from heat; immediately skim off foam.

About 5 minutes before end of preserve cooking, remove glasses from hot water; invert on clean towels. Keep out of draft. Glasses should be hot and dry when filled. Fill 1 glass at a time to within 1 inch of top.

Cover hot preserves immediately with 1/8-inch layer of hot paraffin. Paraffin must touch sides of glasses and be even. Prick any bubbles that appear on paraffin. When hard, check seal. Store in refrigerator no longer than 2 months. 3 (8 ounce) glasses.