Raspberry jelly in Grandma Liesbeth's style

Ingredients for 1 servings:

• 1.8 kg raspberries
• 1 ¼ kg sugar
• 5 g agar-agar

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Briefly bring the fresh raspberries to a boil in a large pot. Allow to cool slightly, then strain through a sieve. My Grandma Liesbeth’s insider tip: Wait a moment until the raspberry soup has cooled slightly, then press the mixture in portions through a 60-denier stocking. Don’t wait too long; it produces more juice when the raspberry soup is still hot. The resulting raspberry juice must be measured. I got 1.25 liters of raspberry juice from 1.8 kg of raspberries. Add 1 g of sugar for every ml of juice and 1 g of agar agar for every 250 ml of juice. Bring the liquid to a boil and let it simmer for 10 minutes, continually skimming off the foam with a slotted spoon and stirring regularly. Tip: We eat the foam with yogurt or semolina pudding, or simply on bread. After 10 minutes, pour into prepared, boiled jars with screw caps or rubber rings and seal immediately. The jelly will keep for several years (if the jars are airtight). Please store opened jars in the refrigerator. You can also use significantly less sugar, but then you should eat the jelly quickly and store sealed jars in the refrigerator.