1-Extract the juice from raspberries: First, extract 5 cups of juice from fresh raspberries you can use a juicer for quick seed removal, or cook the raspberries with about 1.5 cups of water for 10 minutes and strain through a fine mesh sieve or cheesecloth.

2-Combine juice and sugar: Next, in a large heavy-bottomed pot that’s at least 5 quarts, combine the 5 cups of raspberry juice with the 5 cups of granulated sugar. Gently heat the mixture over medium heat, stirring frequently until most of the sugar dissolves, which helps prevent any sticking or burning.

3-Bring to a boil and cook: Then, crank up the heat to medium-high and bring it to a full rolling boil that keeps bubbling even when stirred. Continue cooking until the temperature hits at least 215 degrees Fahrenheit, usually around 25 minutes, while stirring often to keep things even. Once done, remove the pot from the heat and skim off any foam with a slotted spoon for a clearer jelly.

4-Sterilize jars: Now, sterilize your canning jars by boiling them for 5 minutes to ensure they’re ready for storage. Pour the hot jelly into the jars, leaving 1/4 inch of space at the top, then wipe the rims clean, add the lids, and secure the rings carefully.

5-Process jars in boiling water bath: Process the jars in a boiling water bath for 10 minutes, turn off the heat, and let them sit for another 5 minutes. Finally, remove the jars to a towel-lined surface and listen for those satisfying popping sounds that mean they’re sealed properly. Once cooled, check the seals by pressing the lids if one springs back, refrigerate that jar right away, while sealed ones can last up to 1 year in the pantry.