2 qt. raspberries
1 box sure jell
6 c. sugar

Cook 2 quarts of raspberries in water for 10 minutes. Put into a bag and squeeze juice. Add water to make 2 quarts of juice. Mix 5 cups of juice, 1 box of sure jell in a large saucepan. Bring to a boil. Add 6 cups of sugar. Boil 1 minute. Put in jelly jars with paraffin. Seal with lids.