4 c. water
6 tbsp. tapioca
6 tbsp. sugar
1/4 tsp. salt
1 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) pkg. frozen raspberries, thawed

Combine water, tapioca, sugar and salt in pan and bring to boil. Reduce heat to medium and continue to cook until liquid is clear, about 10 minutes. Remove from heat. Add gelatin and raspberries and stir until gelatin is dissolved. Chill until set, about 2 hours.