Raspberry Jelly with Campari

Raspberries rinse, crush and bring to a boil with 300 cc of water. Pour through a muslin cloth and squeeze well. Measure half a liter of fruit juice and bring to a boil together with jelling sugar, juice of one lemon and vanilla essence. Make bubbling for three minutes. Add Campari and bring to a boil repeatedly. Fill hot into glasses and seal.

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