2 (12 oz.) pkgs. frozen raspberries, thawed
1 env. unflavored gelatin
1/4 c. water
1/3 c. granulated sugar
1 tbsp. lemon juice

Drain raspberries and save 1/4 cup juice. Soften gelatin in water, combine raspberries, juice, sugar and lemon juice. Bring to a boil, simmer 5 minutes. Remove from heat and add gelatin. Cool completely, pour into jars and refrigerate 8 hours. Makes about 2 cups and will keep in refrigerator for months.

Easy and great on toast or English muffins. Sometimes I mix with yogurt for lunch.