1 kg of whole raspberries
2 3/4 cups granulated sugar
1 tablespoon lemon juice
1 kg of whole raspberries
2 3/4 cups granulated sugar
1 tablespoon lemon juice
Combine all ingredients in a heavy-bottomed saucepan
Bring to a boil over medium heat, then reduce the heat and simmer for 40 minutes
Check the consistency by dipping a spoon into the gelée; it should not slide back into the pot
Let cool slightly before pouring into an airtight container for refrigeration at least 3 hours
Total calories: 2,785
