Tropical Raspberry Pineapple Lime Jelly

1In a large saucepan, combine the raspberries, pineapple chunks, and water (¼ cup). Cook over medium heat, stirring occasionally, until the fruit is soft and the mixture starts to bubble, about 10 minutes.

2Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a bowl, pressing down to extract as much juice as possible. You should have about 2 cups of fruit juice.

3Return the juice to the saucepan and add the lime juice and granulated sugar (1 cup). Stir well to combine.

4Sprinkle the fruit pectin over the juice mixture and stir until fully dissolved.

5Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, continue to cook for 1-2 minutes until the mixture thickens slightly.

6Remove from heat and skim off any foam that forms on the surface.

7Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with lids and allow them to cool to room temperature before refrigerating.

8Let the jelly set in the refrigerator for at least 4 hours or until firm.