Raspberry Jellies

Three packages (10-ounce each) frozen raspberries, thawed and drained well
5 cups sugar plus additional for dredging the jellies
2 Tablespoons unsalted butter
two 3-ounce pouches liquid pectin

Line a 10-inch-square baking pan with parchment paper or wax paper.

In a food processor puree the raspberries and force them through a very fine sieve into a heavy 5-quart kettle. Stir in 5 cups of the sugar, bring the mixture to a rapid boil over high heat, stirring constantly, and boil it, stirring constantly, for 2 minutes.

Stir in the butter, boil the mixture another two minutes, stirring constantly, and remove the kettle from the heat.

Stir in the pectin, stir the mixture vigorously until it is well combined, and pour it immediately into the prepared baking pan.

Let the jelly stand at room temperature overnight, or until it is firm, and invert it onto a sheet of wax paper. Peel off the parchment carefully and with a very sharp knife cut the jelly into any desired shapes.

Dredge the jellies in the additional sugar and store them in an air-tight container, separating the layers with sheets of wax paper. The jellies keep in a cool, dry place for up to a week.

Makes 100 inch-square jellies
Gourmet's December, 1985 issue