4 cups prepared juice (buy about 10 cups raspberries)
1 box Certo Pectin Crystals
5-1/2 cups granulated sugar
Crush raspberries, one layer at a time. Place prepared raspberries in jelly bag; hang and let drip into bowl until dripping stops. Press bag gently to remove any remaining juices. Measure exactly 4 cups prepared juice into large saucepan. Stir in pectin. Bring to boil on high heat. Stir in sugar. Return to boil; cook 1 min. Remove from heat. Stir and skim 5 min. Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set.