Go Back
raspberry jelly
Print Recipe
4.60 from 5 votes

Raspberry Jelly Recipe

Prep Time1 hour 30 minutes
Cook Time5 minutes
Servings: 3 pints


  • 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


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


  • 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.
  • 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 ⅛ inch headspace.
  • 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 a week or two.