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Amazing Raspberry Jelly: 1 Secret for a Perfect Set

Raspberry Jelly Recipe
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This classic raspberry jelly recipe offers a sweet and tangy spread perfect for toast, pastries, or as a delightful gift. It combines fresh raspberries with sugar and a touch of lemon for a vibrant flavor.

Ingredients

Scale
  • 4 cups fresh raspberries
  • 4 cups granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 pouch liquid pectin (3 ounces)

Instructions

  1. Wash raspberries and place them in a large, heavy-bottomed pot.
  2. Crush raspberries with a potato masher or fork to release their juice.
  3. Add lemon juice to the pot. Bring the mixture to a boil over medium-high heat, stirring constantly.
  4. Continue to boil for 1 minute, then remove from heat.
  5. Strain the raspberry mixture through a fine-mesh sieve or cheesecloth to remove seeds, pressing to extract all liquid. Discard solids.
  6. Return the strained raspberry juice to the clean pot. Add granulated sugar and stir until the sugar dissolves completely.
  7. Bring the mixture to a rolling boil over high heat, stirring frequently.
  8. Pour in the liquid pectin, stirring constantly. Continue to boil for 1 minute, stirring vigorously.
  9. Remove from heat and skim off any foam from the surface with a spoon.
  10. Carefully ladle the hot jelly into sterilized canning jars, leaving 1/4 inch headspace.
  11. Wipe jar rims clean. Place lids and bands on jars, tightening until fingertip tight.
  12. Process jars in a boiling water canner for 10 minutes.
  13. Remove jars from canner and let cool on a wire rack for 24 hours. Check seals; if a lid does not seal, refrigerate the jelly and use within 3 weeks.

Notes

  • Use ripe, fresh raspberries for the best flavor.
  • Adjust sweetness to your preference, but note that sugar is crucial for proper gelling.
  • Sterilize jars and lids before canning to ensure food safety and proper sealing.
  • For a smoother jelly, strain the raspberry mixture twice.

Nutrition

Find it online: https://sundayflavor.com/raspberry-jelly-recipe/