Begin by sterilizing jars and lids. Prepare a water bath canner.

Wash raspberries. If using frozen, thaw in a colander with a bowl placed beneath to collect the juice. This can be substituted for water later in the recipe.

Fill a pot with a few quarts of water to blanch the berries. Bring to a boil and cook berries for one minute. Drain or remove with a slotted spoon, placing in a covered dish or pot to keep warm.

Combine sugar and Clear Jel in a large pot. Add the cold water (or cold water and juice mixture) and whisk until the Clear Jel dissolves entirely.

Once the Clear Jel has completely dissolved, set heat to medium-high. Stir or whisk the mixture as it heats and thickens in consistency.

Once bubbling, add the lemon juice. Boil for one minute.

Remove from heat and fold in the blanched raspberries. Ladle into prepared canning jars leaving 1 inch headspace. As the mixture will be thick, be sure to de-bubble to prevent excess headspace. Clean rims of any residue and apply 2-part canning lids until fingertight. 

Immediately process in a water bath canner for 30 minutes, increasing time as needed for altitude.

Once processing time is complete, turn off the water bath canner and allow the jars to sit for an additional 10 minutes. This will reduce the chance of siphoning. Remove with a jar lifter and place on a towel-covered countertop to cool.

Check seals after 12 to 24 hours. Unsealed jars should be refrigerated and promptly consumed. Properly sealed and stored jars will maintain peak quality for 12 months. Refrigerate after opening.