Red Raspberry Jelly

The red raspberry crop is a good one this year, with enough berries to make jelly.  In other years, I left the seeds in the jam, but this year I've strained them and I like the jelly better without the seeds.

After picking and rinsing the berries, I boiled them in a pot for about 5 minutes, then used a regular kitchen strainer to press out the juice, leaving the seeds in the strainer.  I needed about 3 quarts of berries to make 4 cups of juice, a box of pectin, 5-1/2 cups of sugar and 2 tablespoons of fresh lemon juice and ended up with 7 cups of jelly.