3 cups of crushed raspberries
2 cups grape juice
(or a mix of the two to equal 5 cups)
1 package powdered pectin
stir together and bring to a full rolling boil
7 cups sugar
stir and bring to a full boil again.
Boil for one minute - stirring constantly
remove from heat
ladle into your clean hot 1/2 pint jars
put your simmered lids and clean rings on to fingertip tight
process for 10 minutes in a water bath canner at sea-level.