Zubereitung

1. 1

   Pick the raspberries over, sorting out leaves as well as soft or mouldy fruit. Fresh raspberries are not washed, as they would draw water and lose flavour.

2. 2

   Put the berries into a wide pan with the water and heat them over medium heat, crushing them with a potato masher until the juice runs. Frozen berries can go into the pan straight from the freezer, but then need a little longer.

3. 3

   Line a large sieve with a clean tea towel, hang it over a bowl and tip the hot fruit into it.

4. 4

   Let the juice drip through and squeeze the cloth lightly only right at the end; pressing hard makes the jelly cloudy.

5. 5

   Sterilise four screw-top jars of 250 ml each and their lids in a large pan of vigorously boiling water, then lift them out with tongs and let them drain on a clean cloth. Only germ-free jars keep the jelly for a long time.

6. 6

   Measure out about 1 l of juice and pour it into a tall pan; if you are a little short, top it up with water. Squeeze the lemon and add the juice with the 2:1 jam sugar.

7. 7

   Bring everything to the boil, stirring, then let it boil hard over full heat, stirring constantly, and skim off the pink foam. The jam sugar only sets to work at a rolling boil.

8. 8

   For the set test, put a blob on a cold plate; if it firms up after a minute, the jelly is ready. If it stays runny, boil for another minute and repeat the test.

9. 9

   Pour the boiling hot jelly straight into the prepared jars to about 1 cm below the rim, wipe the rims with a clean cloth and screw the lids on tightly at once.

10. 10

    The jars do not need to be turned upside down; simply leave them standing and let them cool completely. As they cool, the lids pull inwards with an audible click.