- 4 quarts raspberries
- 2/3 cup water
- 4 1/2 cups granulated sugar
- Juice of 1 lemon
- 2 teaspoons rose water
In a large, heavy pot, combine the raspberries and water. Stir constantly and bring to a boil. Reduce the heat and simmer for 5 minutes.
Line a fine mesh sieve with a few layers of dampened cheesecloth, set over a large bowl in the sink, and pour the raspberry mixture through, catching the juice in a large bowl. The juice should measure about 4 cups.
Clean the large pot of any residual raspberry pulp and seeds. Filter the juice back into the pot, again through the sieve lined with a fresh round of dampened cheesecloth layers. Add the sugar, lemon juice, and rose water. Bring to a boil and cook for 10 minutes, then skim off the foam. Return to a boil and cook until the jelly reaches 220 degrees on an instant-read thermometer.
Ladle into clean jars, and close the lids tightly. Store in the refrigerator.