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2 (10 oz.) pkgs. frozen raspberries
3 c. sugar
1 (1 3/4 oz.) pkg. powdered pectin
3/4 c. water
Place raspberries in a 2 quart casserole; microwave at MEDIUM (50% power) for 4 to 5 minutes, stirring after half the defrosting time. Stir again; let stand 5 minutes. Add sugar to berries; let stand 20 minutes, stirring occasionally. Combine pectin and water in a 4 cup glass measure, stirring well. Microwave at HIGH for 2 to 2 1/2 minutes or until boiling. Boil 1 minute, stopping and stirring after 45 seconds. Stir well again; pour over fruit. Stir 3 minutes. Pour into sterilized jelly glasses or frozen food containers. Cover with lids and let stand at room temperature 1 to 2 hours or until jelled. Store in freezer up to 1 year or refrigerate up to 3 weeks. To serve, remove and allow to come to room temperature. Yield: 4 1/2 cups.
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