2 c. raspberry juice (or another fruit juice)
4 c. sugar
2 (3 oz.) pkg.s liquid fruit pectin

In a Dutch oven, combine juice and sugar. Stirring constantly, cook over medium heat until sugar dissolves. Increase heat to high and bring to a rolling boil. Stir in pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute longer. Remove from heat, skim off foam. Store in sealed jars. Yield: 2 pints.