- 3 pounds raspberries
- 3 pounds apples
Wash raspberries. Remove stems. Cover with water and cook until soft.
Drain through jelly bag.
Wash apples. Remove stems, blossom ends, and
seeds. Cut in quarters. Cover with water. Cook slowly until tender. Drain
through jelly bag.
Combine raspberry and apple juice in equal proportions.
Use 2/3 cup sugar for each cup juice.
Boil rapidly until jelly sheets from spoon.