Raspberry jelly without gelatin for winter

Carefully pick raspberries, getting rid of rotten berries. Pour the raspberries into a saucepan, mash with a masher and pour water. Cook the raspberries until it boils, and as soon as it boils, cook it for another 10 minutes.

Let the berries cool, then rub them through a fine sieve. You should get raspberry juice, that's what we need - the cake can be thrown away.

Mix the resulting juice (about 600 ml) with sugar and cook for 20-30 minutes over low heat. Periodically remove the foam.

Pour the finished raspberry jelly into jars (clean and dry!), cover tightly with lids (sterile!) and let it cool down. When the raspberry jelly cools down, put it in the refrigerator.