Raspberry Apple Jelly

3 lb Raspberries
3 lb Apples
Sugar*
 

Wash raspberries. Remove stems. Cover with water and cook until tender.
Drain through jelly bag.

Wash apples. Remove the 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.
 

Raspberry Lemon  Jelly 

4 medium lemons 1 1/4 cups water 1/8 teaspoon baking soda 1 cinnamon stick 3 cups fresh or frozen raspberries - crushed 7 cups sugar 1 (3 ounce) package liquid fruit pectin   Grate the lemon peels and place them in a medium saucepan. Trim the white inner pith from the lemons and peels and discard it.  Cut the lemons in halves and remove the seeds. Chop pulp; set aside. Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat; cover and simmer for 20 minutes. Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.  Remove cinnamon. In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a full rolling boil, stirring continuously. Boil for about 2 minutes. Quickly stir in Fruit Jell Pectin; return to a full rolling boil. Boil for about a minute, stirring constantly.  Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling water bath{1}.     Raspberry Cherry Jam 2 cups pitted cherries 2 cups raspberries 4 cups sugar   Crush cherries slightly Cook until skins are tender. Add raspberries and Cook until mixture begins to thicken. Add sugar and cook rapidly until thick. Cool and seal with paraffin.

[1] See : Boiling Water Bath Canning - Virginia Cooperative Extension