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.
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
- 1 teaspoon of lemon juice