|Water||1 Cup (16 tbs)|
|Ripe raspberries||1 Quart, crushed|
|Sugar||7 Cup (112 tbs)|
|Fruit pectin||1 Bottle (1 l)|
Cut peeling from oranges and lemons in thin strips; leave as much membrane on fruits as possible.
Grind peelings; add 1 cup water and soda.
Bring to a boil; reduce heat.
Simmer, covered, for 10 minutes.
Re- move membrane and seeds from oranges and lemons; add pulp to peeling.
Simmer, covered, for 20 min- utes; stir in raspberries.
Measure 4 cups fruit mixture into large saucepan; add sugar.
Bring to a rolling boil, stirring constantly; boil for 1 minute.
Remove from heat; stir in pectin.
Cool for 5 min- utes; stir and skim.
Pour into 11 sterilized glasses; seal with melted paraffin.