Homemade Raspberry Jelly
This Homemade Raspberry Jelly is a smooth, sweet, and slightly tart fruit spread made from fresh raspberries, sugar, and pectin. Unlike jam, this jelly is seedless and perfect for spreading on toast, pairing with cheese, or using in desserts. Follow this easy step-by-step guide to make your own raspberry jelly that captures the essence of fresh berries in every bite!
Equipment
- Fine-mesh sieve or cheesecloth (for straining juice)
- Canning jars and lids
- Canning pot (for boiling water bath)
- Sterilizing oven or pot (for sterilizing jars)
- Large saucepan (for cooking the jelly)
Ingredients
- For the Raspberry Jelly:
- 4 cups fresh raspberries or frozen, thawed
- 4 cups granulated sugar
- 1 box 1.75 oz Sure-Jell pectin
- ½ cup fresh lemon juice
- ¾ cup water
Instructions
- Prepare the Raspberries:
- Rinse the raspberries under cool water and remove any stems or damaged berries.
- Place the raspberries in a large saucepan and add ¾ cup water.
- Simmer over medium heat for 10 minutes, mashing the berries gently to release their juices.
- Strain the Juice:
- Pour the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing down to extract all the juice while leaving the seeds behind.
- You should have about 4 cups of raspberry juice.
- Cook the Jelly:
- Pour the raspberry juice back into the saucepan and stir in the pectin.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Add the sugar all at once, stirring quickly to dissolve.
- Return to a rolling boil and cook for 1 minute, then remove from heat.
- Canning and Storing:
- Ladle the hot jelly into sterilized jars, leaving ¼-inch headspace.
- Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes to ensure a proper seal.
- Let jars cool at room temperature for 24 hours before storing.
- Serve and Enjoy:
- Spread on toast, drizzle over cheesecake, or pair with cheese for a gourmet experience!
Notes
Storage: Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3-4 weeks.
No Pectin Option: If you prefer a natural pectin method, use 1 tart apple (chopped) and simmer with the raspberries before straining.
Frozen Raspberries: If using frozen raspberries, thaw completely and drain excess liquid before cooking.
No Pectin Option: If you prefer a natural pectin method, use 1 tart apple (chopped) and simmer with the raspberries before straining.
Frozen Raspberries: If using frozen raspberries, thaw completely and drain excess liquid before cooking.