Raspberry Jelly with Peppermint
Rinse and trim the raspberry. Bring to a boil with the lemon, peppermint, and 250 ml (approximately 8 ounces) of water. Simmer for 5-8 minutes.
Line a colander with cheesecloth and drain the raspberries overnight. The next day, squeeze the fruit through the cloth and into a bowl.
If necessary add enough water to have 1 liter (approximately 1 quart) of juice. Bring to a boil with the jam in a pot, and cook for 4 minutes. Divide into jars.
Seal the jars tightly, and turn upside down for 10 minutes. Turn right side up and cool completely.