2 pkg. (10 oz each) frozen fruit (raspberries, sliced peaches, etc.), partially thawed
1 tbsp. lemon juice
2 tbsp. powdered fruit pectin
2 cups sugar

Examine tops of jelly glasses to see that there are no nicks or cracks. Wash glasses in hot soapy water; rinse well. Place in pan with folded cloth on bottom. Cover with hot, not boiling water; heat to boiling. Boil gently for 15 minutes; keep in water until ready to use.

In covered saucepan, cook fruit and lemon juice over high heat 2 minutes. Stir in pectin; heat to rolling boil, stirring constantly. Boil and stir 1 minute. Add sugar; heat to rolling boil, stirring constantly. Boil and stir 1 minute. Remove from heat; immediately skim off foam.

About 5 minutes before end of preserve cooking, remove glasses from hot water; invert on clean towels. Keep out of draft. Glasses should be hot and dry when filled. Fill one glass at a time to within 1" of top.

Cover hot preserves immediately with 1/8" layer of hot paraffin. Paraffin must touch sides of glasses and be even. Prick any bubbles that appear on paraffin. When hard, check seal. Store in refrigerator no longer than 2 months.

3 - 8oz glasses