How To Can Raspberry Jelly

I seriously have a new favorite jelly.

It’s just the right balance between sweet and tangy. And I could eat it out of the jar with a spoon.

It probably tastes even better to me because every one of these raspberries came from our own bushes. I picked them at their peak, and froze them to be used at my convenience.

There’s a reason I made jelly rather than jam, however. And I must warn you, it’s much less glamorous than I’d like to admit. Jam is usually a better use of the berries, because there isn’t anything leftover to discard. With jelly you strain out the pulp and seeds and only use the juice of the berries, so there’s a lot left over. If the raspberries you are working with have gritty seeds, you may prefer to make jelly over jam.

Our berries didn’t have gritty seeds in them… but they did have worms.

I know. I told you it wasn’t glamorous. It is, however, real life. At least there was extra protein in the pulp for the chickens to enjoy. (Always look on the bright side!)

If you remember, back in September I shared that I was having trouble with the Spotted Wing Drosophila, the larva of which were the worms in my berries. I hated to waste all of those beautiful berries on account of a few little worms. So yeah, I froze them anyways.

When I thawed the berries and saw the little worms floating around in the juice, it was immediately apparent to me that there was no way to pick them out. Thus, the jelly. Thanks to the tight knit of a jelly bag, it is possible to strain out all of that lovely juice without any of the worms getting into your jars. Worm guts? Maybe. But let’s not go there.

Here’s how to make a delicious seedless raspberry jelly…

 

fresh raspberries

Step 1

If you are working with fresh berries, wash and drain them well before getting started. If you’re using frozen berries, hopefully they were washed before they were frozen. Make sure to remove any stems and rotten berries.

 

raspberry jelly

Β Step 2

Dump the berries into a large stainless steel pot, warm them over low heat, and crush the berries using a potato masher or something similar. The more you crush, the more juice you’ll get. You don’t want to cook them, just barely warm them to help draw out the juice. You might even turn the heat completely off once they’ve been warmed a little. Do not add water.

 

raspberry jelly

Step 3

Using a ladle, fill a Jelly Bag with the crushed berries and juice. Hang it over a bowl to drain for several hours. Squeeze the bag to help the juices flow out (I like to use two wooden spoons to squeeze the bag on either side, to keep my hands from being stained with the juice.) If you have a juice press, something that will squeeze the berries in a bag, that would definitely be the most efficient way to extract the juice.

As a side note, a friend of mine recently introduced me to her Welles Juice Press(actually an Amish-made replicate of such). It worked AMAZINGLY well for squeezing the juice out of the grapes we were working with. I couldn’t believe how dry the pulp was when we were done. I’m searching the internet for directions on how to make my own, ’cause these presses are super expensive when bought new.

 

raspberry jelly

Step 4

Once you have your juice, measure exactly how much you end up with. The amount you have will determine how much pectin and sugar you will need to use. If you need to add a little bit of water to bring the liquid to an exact amount, that is fine.

Pour the liquid back into the pot.

Step 5

In a separate bowl, measure the exact amount of sugar you will need (See recipe below). If you want to make a low-sugar or sugar-free jelly, you will need to use a Low or No-Sugar-Needed Pectin.

Step 6

Stir the pectin into the juice in the pot, and bring the liquid to a full rolling boil over high heat.

 

raspberry jelly (4)

Step 7

Once the liquid has reached a full rolling boil, quickly stir in the sugar (I prefer a wooden spoon for stirring jelly). Return to a full rolling boil and allow to boil for exactly 1 minute. This is where you have to be careful ’cause it can boil over very easily if you don’t watch it.

Remove from heat.

You may choose to skim off any foam from the top of the juice. This is merely for looks. My mother in law always told me that the foam on the top of the jelly was like candy to her as a kid, so I just leave it on there as a treat.

Step 8

Quickly ladle the hot jelly into hot, sterilized jars, leaving 1/8″ from the top. Wipe the rims of the jars with a wet rag, to remove any sticky residue, and affix a previously simmered lid.

canning

Step 9

Lower the jars on a rack in a water bath cannerΒ (being sure the jars are covered by 1-2″ water). Bring to a boil, and process for 5 minutes.

Raspberry Jelly

Remove the jars from the canner and place on a towel or rack to cool for 18-24 hours. Check the lids to make sure the seals are tight before putting them away on your shelves. Don’t forget to label your jars with the contents and date!

strawberry jelly

Your jelly will be delicious and ready to enjoy as soon as the jars have cooled. Try not to eat it all in one sitting.

Raspberry Jelly Recipe

*Makes approx. 3 pints

Ingredients

  • 5 pints berries
  • 5 1/2 c. sugar
  • 1 box powdered pectin

1. Wash berries; remove any stems and rotten berries. Drain.

2. Pour berries into a large, stainless steel stock pot, and heat over low just to warm. Crush berries to extract juice.

3. Ladle berries and juice into a jelly bag. Hang the bag to drain over a bowl for several hours, squeezing as necessary to remove the juices.

4. Measure the juice. You need 4 cups. Add water or another fruit juice as necessary to fill to this exact amount (you shouldn’t have to add much). Pour the juice back into the large stock pot.

5. Measure 5 1/2 c. sugar into a separate bowl. Do not reduce. If you want a low-sugar jelly, you’ll need to use a low-sugar pectin (which will have a different set of instructions).

6. Add 1 box of powdered pectin to the juice in the pot, and bring to a full rolling boil over high heat.

7. Quickly pour in the sugar, and stir. Return to a full rolling boil, and allow to boil for 1 minute exactly. Remove from heat.

8. Ladle hot liquid into hot, sterilized jars, leaving 1/8″ headspace.

9. Wipe rims of jars with a wet rag, to remove any sticky residue.

10. Affix a previously simmered lid and ring.

11. Process in a boiling water bath canner for 5 min.

12. Remove from canner, and allow to cool on the counter for 18-24 hours before testing the seals on the lids.

I hope your family enjoys raspberry jelly as much as mine does!

Kendra
About Kendra 1123 Articles

A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

44 Comments

  1. Our raspberry bush has the same problem with worms. πŸ™ But the berries are coming like crazy right now and I don’t want them to go to waste either, so this is exactly the recipe I was looking for!! Thanks for sharing, looking forward to trying it out!

  2. JUST FINISHED DE-SEEDING MY RASPBERRIES. THE JUICE IS THICK AND I HAVE 11/2 CUPS OF LIQUID. WHAT CAN I USE TO DILUTE IT WITH BESIDES WATER? I WANT TO MAINTAIN THE WONDERFUL RASPBERRY FLAVOR IN MY JELLY. THANK YOU. PAM

    • You can try using a fruit juice if you don’t want to use water. You should halve the recipe since you don’t have anywhere near 4 cups of juice, and only add 1/2 cup liquid to your strained berries. Good luck!

      • I recently learned that once the seal has been set on any jar, the screw on part of the lid should be removed to avoid a false seal. A false seal is where it appears the seal is fine but in fact it’s not. Also, people at sea level , I believe, should be putting the jars with jelly in the boiling water for 10 minutes, not 5, and if over 1,000ft above sea level 15 min, and so forth. Finally, I know recipes call for cheese cloth or jelly ago, but an old, thin pillowcase that has been well laundered works just as well if not better. Just give it a hot rinse before starting. Thank you for the recipe though! I’ll try it out!

  3. I am making raspberry jelly with this recipe and wonder if you have any ideas on what to use all the berry pulp I have left over after straining out the seeds. There must be something I can make with this wonderful smelling stuff.

    • You can put the pulp in a jar, filling it halfway with the pulp. Then, fill the jar 3/4 full with white wine vinegar. Close with canning lid. Shake every day. Keep out of direct sunlight. Check taste after 2 weeks or so. Strain once you like the flavor. You now have a raspberry vinegar. See Theresa Lo’s website re: flavored vinegars.

  4. How can I use this recipe and use Stevia in the Raw in place of sugar? If this is possible!
    Thank you for your wonderful recipe! By the way, I do appreciate your added input of the protein as well!

  5. I didn’t have a jelly bag so I used a pair of nylons. Just cut the leg off (washed it), filled it up with berries and then tied it to a clothes hanger which I hung from an upper kitchen cabinet. Worked quite well. Although it’s been a long time since I used a jelly bag so I can’t honestly compare. But it certainly worked in a pinch.

  6. Kendra,
    I had a lot of raspberries out of our garden and I didn’t see your recipe until after I had cooked the berries with water and strained them. Is there anything I can do now since the berries were cooked with water? Thats what I get for not researching further.
    Lori

  7. Hello,

    I just finished making a recipe using all of my home-grown, frozen raspberries. When I drained my thawed raspberries, I was left with a TON of juice.

    Can I use this juice to make jelly with? It is the very simple juice from the thawed berries, not from cooking down the berries/pulp or anything. It was just what was in the plastic bag from thawing.

    I appreciate any help! I have so much juice, not sure what to do with it. πŸ™‚

    Thanks!

    Kerri

      • I made the jelly this weekend – it is delicious! Thanks for the great recipe – it is truly yummy. I think I just may prefer it to jam. πŸ™‚

  8. Just finished a batch of your jelly. Thanks so much for sharing the recipe. My neighbor has a huge raspberry patch in his yard and as soon as I suggested jam and jelly, he told me to help myself to whatever I wanted!

  9. Hi Kendra,

    I live in northwestern New Jersey, otherwise known as God’s Country. I’ve been picking the wild raspberries and blackberries on my property which led me to your website. I have a juicer; after warming the berries and crushing them can I just process them through the juicer? I don’t know why not unless you can think of a reason.

    Carol

  10. I love to pick raspberries. I go off into the woods and get about 2 gallons worth of berries in no time. After cleaning them, I spread them out on a paper towel lined baking sheet and put them into the freezer. Once they’re completely frozen, I vacuum seal them. I find that dealing them while fresh squished them, but doing it this way was perfect.

    Last year, I used some of my berries to make jam. Unfortunately, I was the only one that could eat it because most of the members of the household have dentures and other dental appliances, so the seeds got stuck under them. So I’m going to try this recipe and see if they’ll like it better. From the berries I had set aside for jelly, I got about 24 oz of juice! First, I used this metal funnel with a strainer attachment to get most of the juice, and I put the pulp separate. Once I got all the pulp, I took a cheese cloth and some gloves and squeezed the rest of the juice out. I didn’t have the pectin yet, so I rinsed out the funnel/strainer and used that to put the juice in a bottle for the time being and got any remaining seeds out.

  11. Kendra,
    I started wine making a few years ago, and bought a steam juicer to convert fruits to juice, to simplify the wine making process. I took some black raspberry juice and made some jelly with it, and oh what a treat that is – and I don’t have to wait a year to try it. Look up steam juicer on Youtube, and see what you think. I can’t wait to try some other jellies.
    Dewey

      • I have been using a steam juicer for years and produced gallons of all kinds of jelly-all crystal clear. I love my steam juicer and just picked 4lbs of black raspberries and plan on just washing my berries, throwing them into the steam juicer and out comes up to half gallon of juice!!

  12. Thank you so much Kendra!!
    I have one more question, how do I test the lids after letting them sit for 18-24 hours?

    • Joanne,
      You test the lids by unscrewing the band and pulling up on the lid. You shouldn’t be able to pull it off with your hands. If it didn’t seal, the lid will come right off. If this happens, just put it in your fridge to be eaten first. Good luck!

  13. Kendra,
    How many ounces is the box of pectin? My box is 1.75 oz. Is this the correct amount?
    Thank you!
    Joanne

  14. Kendra, this raspberry jam sounds wonderful as it’s my favorite fruit! I’ll definitely be making this along with so many things. I know the jam is made in a water bath canner but I just wanted to thank you so much again for the gift of drawing my name to win the All American canner. I am elated as is my family who is so looking forward to all the wonderful things I’ll be able to preserve from our garden and the local farmers markets! Hugs to you!

  15. I’ve also done seedless raspberry jam using my Squeezo with the smallest berry screen. Maybe a few teeny seeds get through, but then we still get the pulp of the raspberries. Yum. (And if I’m feeling extra frugal, I can boil the seed remnants to get more juice to make jelly.)

    As for a big batch of stuff… I’ve heard of folks using clean pillow cases, or I have a few extra wrong-sized-for-our-cider-press pressing bags from ebay that I also use (when I had over a gallon and a half of grapes to strain)… set up in the garage with the rotisserie rack from the grill, some folding chairs, and big 32qt pot. My poor husband sees all manner of strange creations around the house like that.

  16. Great idea Kendra. Loved that you were able to save something in spite of the worm invasion, I would certainly have done the same when I have gone through the trouble of raising food myself. And you are absolutely right about homegrown or ripe farm produce tasting way way way better than store bought. Even organic food from the grocery store…ummmm, no taste. I guess they still have to pick at unripe stages for shipping. Last summer we were able to make a trip to pick berries from a farm in Canada (were the rest of our family lives) ripe, juicy, after eating all we could and stocking the freezer for family, I made jam to bring home! The. Best. Jam. Ever!!!

  17. Know what’s even easier? Process your raspberries with a steam juicer! No jelly bag needed and it’s simple as pie! So much faster too. Then proceed with the rest of the recipe as normal.

    We made raspberry jelly this past summer for the first time ever, and the steam juicer made it a snap. I agree, it’s some of the BEST jelly ever! I didn’t make nearly enough. Most of what I made I gave away as presents to teachers or friends this past Xmas because it was so pretty and so good.

    Next year I’m making sure to save more for our family!

  18. I started making my own yogurt last spring and have been flavoring it with homemade jams – strawberry and peach. I don’t want to use the black raspberry jam that we made because the seeds get stuck in my teeth. I’ll have to add this jelly to the list for next season.

    • Matt,

      I would recommend that you get the biggest jelly bag possible, if you don’t have one already. It’s better to have one too big, than to have one too small (which I’ve found out!). I’m looking forward to making blackberry jelly with this recipe this year! I bet it would be delicious in yogurt. πŸ™‚

Leave a Reply

Your email address will not be published.