Place raspberries in saucepan and cover with water.

Bring to boil, then simmer slowly, uncovered, until fruit is tender.

Pour into a cloth bag, suspended over a bowl or dishpan, and let drain without squeezing the bag (to allow juice to remain clear).

Return juice to saucepan (should be about 2 cups) and stir in vinegar and cream of tartar (adjust amounts if juice quantity is different).

Bring to boil and continue cooking on high until jelly thickens.

Pour into jars.