In a non-reactive saucepan, heat 'til 8°F above boiling:
At Mile High your goal is 210°F.
1 1/2–2 c. raspberries
1 c. honey
Stir occasionally to keep the seeds from settling and burning to the bottom of the pot, especially if you've doubled or tripled the recipe. As soon as the mixture reaches temperature, pour it into a prepared half-pint-sized jelly jar and boiling-water process for 20". It won't all fit in the jar, so have some fresh buttery toast ready for immediate consumption.
Push a full pint of berries through a food mill to remove the seeds and proceed with the recipe as written above. The seeds are pectin-rich, so it's best to throw a quarter of a lemon into the pot, the thicker the rind the better. The peel is where you'll get your pectin which will help ensure your jelly sets.
About the Weck Tulip Jar:
I fell in love with the small size and shape of this jar the moment I saw it at Sur la Table, and the set was on clearance so I loved the price as well. Functionally this jar is a pain. For processing, the jars come with metal clips to lock the lids on, which are easily chipped in the process. You are assured of a proper seal when the tab on the rubber seal points down. To break the seal to open your lovely jar of preserves, you simply pull on the tab. The gasket is a one-time use item, but replacements – and plastic snap-on lids! – are available at Fantes.