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  • Serves: 6 Servings

Raspberry/apple Jelly

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 3 lb Raspberries
  • 3 lb Apples
  • Sugar


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. The
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