4 c. raspberries
4 c. sugar
1/4 tsp. ground nutmeg
3 oz. pkg. liquid fruit pectin
2 tbsp. lemon juice

Remove caps and crush berries. In a large bowl, mix 2 cups of crushed berries, sugar and nutmeg. Let stand 10 minutes and stir in pectin and lemon juice. Stir well until smooth. Pour into vapor-proof jars, leave 1/2 inch headspace. Seal and let stand 3 to 4 hours at room temperature. Keep in a freezer.