Raspberry Jelly
Capture the vibrant essence of summer with this homemade Raspberry Jelly recipe, crafted from freshly picked raspberries, tangy lemon juice, and a touch of sugar for perfect balance. This luscious jelly boasts a smooth texture and radiant ruby-red color, thanks to careful straining for a crystal-clear finish. With simple steps like crushing the berries, boiling the mixture, and sealing it in sterilized jars, this foolproof recipe is ideal for both seasoned cooks and beginners. Whether spread on warm toast, dolloped over desserts, or gifted to loved ones, this Raspberry Jelly transforms everyday moments into delicious occasions. Plus, its long shelf life makes it a pantry staple worth celebrating! Keywords: Raspberry Jelly, homemade jelly recipe, fresh raspberry preserves.
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Recipe Information
Ingredients
- 4 cups fresh raspberries
- 4 cups granulated sugar
- 1 cup water
- 1.75 ounces powdered fruit pectin
- 2 tablespoons lemon juice
Instructions
Rinse the raspberries under cold water and drain them well.
In a large, heavy-bottomed saucepan, combine the raspberries and water. Crush the berries with a potato masher or the back of a spoon to release their juice.
Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer for about 5 minutes, stirring occasionally.
Remove the saucepan from the heat. Strain the raspberry mixture through a fine-mesh sieve or cheesecloth into a large bowl to extract as much juice as possible. Discard the solids.
Measure the raspberry juice. You need 3 1/2 cups of juice. If you have less, add water to reach the required amount.
Return the juice to the saucepan. Stir in the powdered fruit pectin and lemon juice.
Place the saucepan over high heat and bring the mixture to a full rolling boil that cannot be stirred down.
Add the granulated sugar all at once. Stir constantly and return the mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove the saucepan from the heat and skim off any foam with a metal spoon.
Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a damp cloth and seal with lids.
Process the jars in a boiling water bath for 5 minutes. Adjust time according to altitude if necessary.
Remove the jars from the water bath and let them cool completely at room temperature. Check seals after 24 hours. The lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 0% | |
| Total Carbohydrate | 884.7 g | 322% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 822.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
