Raspberry Jelly Recipe
Servings: 3 pints
Equipment
- boiling water canner
- Ladle
- Funnel
- Clean canning jars
- Stainless steel stockpot
- Jelly bag
- Various mixing bowls and measuring cups
- Canning rings (screw bands) and lids
Ingredients
- 2 pints berries
- 5 1/2 c. sugar
- 1 box powdered pectin
Instructions
- Wash berries; remove any stems and rotten berries. Drain.
- Pour berries into a large, stainless steel stock pot, and heat over low just to warm. Crush berries to extract juice.
- 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.
- In the meantime, go ahead and sanitize and sterilize your jars. Since they will boil for less than 10 minutes in the water bath, you need to do both.Sanitize them by running them in the dishwasher or washing them by hand with dishsoap and a sponge.Next, sterilize them by boiling the empty jars in water for 10 minutes.
- 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.
- 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).
- Add 1 box of powdered pectin to the juice in the pot, and bring to a full rolling boil over high heat.
- Quickly pour in the sugar, and stir. Return to a full rolling boil, and allow to boil for 1 minute exactly. Remove from heat.
- Ladle hot liquid into hot, sterilized jars, leaving 1/4 inch headspace. Be sure to use this exact number as too much or too little headspace may affect the integrity of the seal.
- Wipe rims of jars with a wet rag, to remove any sticky residue.
- Affix a previously simmered lid and ring.
- Process in a boiling water bath canner for 5 min.
- Remove from the canner, and allow to cool on the counter for 18-24 hours before testing the seals on the lids. Unsealed jars can be stored in the refrigerator for immediate use and eaten within 3 to 5 days.