There’s a few steps to jelly, but I think it’s worth it. We love raspberries, especially raspberry jam, but not all those little seeds. So instead of seedless jam, we decided to make jelly.
Since we had a couple of cups of cherries from our tree, I decided to toss them in with the raspberries too. This makes a lovely tart jelly this way!
Let’s get started!
Put raspberries into a pot with water. Today we are using raspberries and cherries from our tree.
Bring to a boil.
Mash the fruit some. Let cook for one hour.
After an hour, turn pot to a simmer and finish mashing all of the fruit.
Once all mashed, let simmer 30 minutes. Place lid on, remove from heat and let sit until cool.
I let the fruit sit overnight since I made this late at night. Now, time to scoop the fruit. I put my produce bag (you can use cheesecloth or a jelly bag) into a gallon jar.
Scoop carefully because it’s messy!!
Now to tie up the bag so it’s suspended above so it can drip. Let drip for at least 3 hours. Do not squeeze bag or the jelly will be cloudy.
I had to adjust the bag three times in just a few minutes to be sure it was suspended above and out of the juice.
Now it’s good. I’ll leave it to drip for a few hours.
I noticed it still dripping after a few hours, and I had to keep moving the bag up. I moved it higher and decided to leave it drip overnight.
Here is the juice this morning. The key it sit out overnight. If your house I really hit though, I’d recommend placing the jar in the fridge to let drip overnight. Looks great!
Measure out the juice and pour into the pot.
Add lemon juice.
Sprinkle in one box of pectin slowly as you whisk. Be sure there’s no lumps.
Bring to a full rolling boil. A rolling boil is one that cannot be stirred down.
Add sugar all at once while whisking, or stirring vigorously so you do not get lumps.
Stir constantly. We need to return the jelly to a full rolling boil. This may take a while!
Once it starts cooking, you’ll notice the juice becoming jelly – it’ll start to get thick.
In about 10 minutes, the jelly was at a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat and stir 1 minute. Spoon into sterilized jars. The jelly is starting to thicken already!
Fill jars to 1” of headspace.
Stir to release any air bubbles. We got 7 jars and 3/4 of another jar. The last jar was basically the last of what was scraped from the pot. I’ll place that in the fridge and we’ll eat it up!
Wipe rims, place seal on and tighten ring to just finger tight.
Place in water bath canning pot and process 10 minutes.
Remove and place on towels/cutting board and leave until cold.
If any jars did not seal, place in fridge. Let cool completely before storing.
It’s such a beautiful color! This jelly is delicious!! And it’ll be much better after a couple days! It’ll be perfect on fresh homemade bread!
Raspberry Jelly
10 cups of fruit
6-1/2 cups water
Put raspberries into a pot with water. Bring to a boil. Mash the fruit some. Let cook for one hour. After an hour, turn pot to a simmer and finish mashing all of the fruit. Once all mashed, let simmer 30 minutes. Place lid on, remove from heat and let sit until cool. Place jelly bag or cheesecloth into a gallon jar or large bowl. Scoop fruit in and suspend bag so it can drip. Do not squeeze bag or the jelly will be cloudy. Leave drip for several hours or overnight.
The next day, measure:
4 cups juice
1/4 cup lemon juice
1/2 tsp butter
1 box pectin
5-1/2 cups sugar
Put juice, lemon juice and butter into a large pot. Place on medium heat. Sprinkle in pectin slowly while whisking. Make sure there’s no lumps. Bring to a full rolling boil. Add all sugar, stirring continuously to be sure there’s no lumps. Bring to a full rolling boil. Boil 1 minute. Remove from heat and stir 1 minute. Spoon into sterilized jars. Fill jars to 1” of headspace. Stir to release any air bubbles. Wipe rims, place seal on and tighten ring to just finger tight. Place in water bath canning pot and process 10 minutes. Remove and place on towels/cutting board and leave until cold. If any jars did not seal, place in fridge.
Be sure to follow home canning guidelines to be sure your home canned goods are safe.
enjoy from Our City Homestead to yours