Yield: 6 servings
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 ⅔ cup sugar for each cup juice.
Boil rapidly until jelly sheets from spoon. The Household Searchlight