Fresh Raspberry Jelly Recipe

In a saucepan, combine the fresh raspberries, sugar, and lemon juice.

Cook over medium heat until the raspberries break down, about 5 minutes.

Meanwhile, in a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

Once the raspberries are cooked, remove from heat and let them cool slightly.

Strain the raspberry mixture through a fine mesh sieve to remove the seeds.

Return the strained raspberry mixture to the saucepan and stir in the bloomed gelatin.

Cook over low heat for 1-2 minutes, stirring constantly, until the gelatin is fully dissolved.

Remove from heat and let the mixture cool for a few minutes.

Pour the raspberry jelly into serving molds or glasses and refrigerate for at least 2 hours, or until set.

Serve chilled and enjoy!