500 gm(about 5 punnets) raspberries120 gmwhite sugar, plus extra for dusting¼ cupcorn syrup (see note)50 gmpowdered gelatine
Place raspberries in a saucepan over medium-high heat and cook gently until juices are released (about 5 minutes), transfer to a sieve placed over a bowl and stand for 30 minutes or until juices are drained to yield 200ml (do not press, discard solids).
Combine raspberry juice, sugar and corn syrup in a saucepan over medium heat and stir until sugar dissolves. Meanwhile, combine gelatine and ½ cup cold water in a bowl, stir to combine and stand until gelatine is soft. Add to raspberry mixture, stir until gelatine dissolves, then remove from heat.
Rinse a 7.5cm x 22cm loaf pan with cold water (don’t dry, this helps jelly turn out). Pour raspberry mixture into pan and stand for 6 hours or overnight at room temperature.
Lay a piece of baking paper on a work surface and scatter over a layer of sugar. Run the tip of a wet knife around sides of jelly and carefully turn out onto sugar. Cut into 14 squares and toss to coat fully in sugar. Serve immediately.
Note Corn syrup is available from health food stores and select delicatessens.