1.Peel rhubarb and cut into pieces.
2.Boil with 500 ml of water and cook gently for about 10 minutes.
3.Add frozen raspberries and cook for another 5 minutes.
4.Add fruits with liquid to a juice cloth and drain, then squeeze out, collecting the juice.
5.Mix the collected juice with lemon juice, measure 750 ml (possibly fill with a little water) and mix with preserving sugar in a tall pot.
6.Bring to a boil and cook with stirring for 4 minutes bubbly.
7.Add the raspberry spirit and fill the jelly immediately to the brim with hot rinsed glasses.
8.Close well and turn 5 minutes on the lid. Then turn over and let cool.
Additional Requirements: Glasses/Jars for your Jelly.