Raspberry Jelly

Rinse raspberries in a sieve and drain well.

Place berries in a pot and pour in 150 ml (approximately 2/3 cup) water. Cover pot and bring to a boil, then reduce heat and simmer for about 30 minutes, stirring gently occasionally.

Line a fine-mesh sieve with a kitchen towel and set over another pot. Pour berry mixture into the sieve and let drain thoroughly, 5-6 hours.

Rinse mint, shake dry and pluck leaves.

Measure out 1.2 liters (approximately 5 cups) of strained berry juice and combine with the sugar in the pot. 

Bring juice mixture to a boil, stirring constantly.

Continue to cook until thickened, about 4 minutes, skimming foam from the surface as needed.

Add mint and cook for another 30 seconds.