Raspberry Jelly

Ingredients

• 1 kg raspberries
• 1 kg invert sugar (1:1)
• 3 tbsp lemon juice (as needed for acidity)

Instructions

1. 1.

   Wash, rinse, and place raspberries with 250 ml water in a pot; bring to boil and simmer over medium heat until plenty of juice has formed. Line a sieve with a cloth, hang it over a bowl, and let the raspberries drain overnight. (Alternatively, allow the raspberries to cool, then twist the cloth and squeeze out the juice, though this will make the jelly less clear).

2. 2.

   If needed, top the juice to 1 l with water; bring to boil with invert sugar and simmer for 4 minutes.

3. 3.

   Immediately pour into hot-washed jars, seal with lids, place on the lids, and cool for about 20 minutes. Then flip and let cool completely.