30 min   0 portions   difficulty

Raspberry jelly


Step 1

Pour the extracted juice into a large saucepan and add the sugar, pectin and lemon juice. Bring to a boil while stirring. Test firmness, remove any foam and pour into jars.

Step 2

You can test the firmness of your jelly by pouring a teaspoon of jelly onto a cold plate. Wait 1 minute. If the jelly is solid, it can be poured into a jar.


  • 1.5 kg raspberries
  • 1 kg sugar
  • pectin
  • 1 teaspoon of lemon juice