Raspberry jelly without cooking with gelatin

If raspberries are frozen, first defrost them under running water. Carefully sift through the raspberries, sifting out the rotten berries. Soak the gelatin in cold water. Boil the water. Whisk the raspberries and sugar in a blender until smooth, and leave it for now. When the sugar has completely dissolved, rub the raspberry-sugar mass through a sieve. Pour the gelatin into warm water, squeeze lemon juice into it and mix. Wait until the gelatin is completely dissolved.

Pour the gelatin with lemon into the raspberry mass and mix everything again. Pour the jelly into jars and put it in the refrigerator for 3-4 hours. Ready-made raspberry jelly without cooking can be eaten immediately, can be stored until winter.