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Raspberry Jelly (Without Pectin)
Raspberry jelly is a silky, seedless spread made the old fashioned way with just fruit and sugar. No added pectin required.
👥 40 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 1h🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●strainer
📝 Preparation Steps
1
Extract the Juice
2
Place raspberries in a large pot with the water. Crush lightly with a potato masher. Bring to a simmer over medium heat and cook for 5 to ⏱️ 8 minutes until berries have completely broken down. Pour into a damp jelly bag or cheesecloth-lined strainer over a bowl. Let drip for at least ⏱️ 4 hours or overnight.
fresh raspberries (about 8 pints)4 poundswater2 tablespoons
3
Cook the Jelly
4
Measure 5 cups of strained juice into a large, deep pot. Add 5 cups of sugar (1 cup sugar per cup of juice). Bring to a boil over medium-high heat, stirring frequently. Continue boiling until the mixture reaches 220°F, about ⏱️ 30 minutes. Stir often to prevent scorching and watch for boil-overs.
sugar5 cups
5
Fill the Jars
6
Remove from heat and skim off foam. Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, apply lids and bands to fingertip tight.
7
Process the Jars
8
Lower filled jars into a prepared water bath canner. Process for ⏱️ 10 minutes for half pints or pints, adjusting for altitude.
water2 tablespoons
9
Cool and Store
10
Turn off heat and let jars stand in canner for ⏱️ 5 minutes. Remove to a towel-lined counter and cool undisturbed for 12 to ⏱️ 24 hours. Check seals before storing.
Nutrition Facts
calories
136 kcal
fat Content
0.4 g
serving Size
1 serving
fiber Content
3 g
sugar Content
30 g
sodium Content
3 mg
protein Content
1 g
carbohydrate Content
34 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.23 g
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