Step 1

Sterilize 5 half-pint canning jars and prepare a boiling water bath for canning.

Step 2

Juice the lemons into a bowl over a mesh strainer until you have 1 cup [or 1.5 cup] of fresh lemon juice.

Step 3

Pulverize the raspberries in a food processor and pass through a mesh strainer into the container of lemon juice until you have 1.5 cup total juice [or add food colouring to the lemon juice].

Step 4

Combine juice, water, and sugar in a medium saucepan.

Step 5

Bring to a boil.

Step 6

Add liquid pectin and return to a boil.

Step 7

Boil hard for 2 minutes and remove from heat.

Step 8

Ladle liquid into warm, sterilized canning jars, leaving about 1/4-in headspace.

Step 9

Remove bubbles and foam from the top with a small spoon.

Step 10

Add warm lids and rims and process in a boiling water bath for 10 minutes.

Step 11

Let jelly jars cool and set for 24 hours.

Step 12

Enjoy!