Conventional gelatin is a thing of the past: dense jelly has acquired perfect stability without hours of boiling

Food grade agar-agar - 10 g (for a denser structure that can be cut with a knife, increase to 15 g)

Preparing the berries. Sort the raspberries, rinse, and drain in a colander to remove excess water. Transfer the berries to a heavy-bottomed saucepan, sprinkle with sugar, stir, and let sit at room temperature for 2 hours. This allows the sugar to draw the juices out of the berries.

Initial cooking. Place the saucepan over medium heat. Bring the mixture to a boil, stirring to prevent the syrup from burning to the bottom. Once boiling, reduce the heat to medium and simmer for exactly 5 minutes, uncovered.

Preparing the thickener. While the base is cooking, pour about 100 ml of hot syrup from the saucepan into a cup. Add the agar-agar and stir thoroughly until completely dissolved. Using this mixture instead of powder ensures even distribution of the thickener throughout the entire volume.

Activating the agar. After boiling for 5 minutes, pour the dissolved agar into the mixture. Stir with a whisk or spatula and cook over medium heat for exactly 3 minutes. It's important to adhere to this timing: overheating the agar will cause it to lose its gelling properties.

Finishing the texture. At this stage, you can leave the berries semi-soft or blend the mixture with an immersion blender to achieve a perfectly smooth jelly.

Packaging. Immediately pour the hot mixture into sterilized jars and seal with sterilized lids. Turn the jars upside down and let them cool.

Store the prepared mixture in a cool, dark place (cellar or pantry). After opening, refrigerate the product and use it within 2-3 weeks.

Important: Agar-agar begins to set at 40°C. Therefore, pour the jelly into jars as quickly as possible. If the mixture has set in the pan, return it to the heat and heat, stirring constantly, until it becomes liquid.