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

Drain raspberries, saving 1/4 cup juice. In a small cup, soften gelatin in water; set aside. In medium saucepan, combine raspberries, saved juice, sugar and lemon juice. Bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in gelatin mixture, blending well. Cool completely. Spoon into jars and refrigerate at least 8 hours before serving. Yield: about 2 cups.