Instructions

Crush 3 cups of raspberries and place in bow.

Stir in sugar and let stand for 10 minutes.

With a cheesecloth in a separate bowl squeeze extra raspberries to make raspberry juice.

Follow the directions on the Sure Jell box to make the pectin but just substitute the water for the juice.

Once done pour into fruit mixture and mix for 3 minutes.

Fill clean mason jars leaving 1/2 inch from the top.

Seal with lids and let sit for 24 hours at room temperature.

Then you can go ahead and stick it in the freezer or eat right away.