Raspberry Jelly

24
Servings
1.5d
Prep Time
30m
Cook Time
1d 12h 30m
Ready In

Recipe: #37161

June 27, 2021



"makes 3 pints - jelly without using pectin Original recipe used tayberries (but raspberries is a good sub) Recipe source: Saveur (June/July 2006)"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (132.3 g)
  • Calories 200.1
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1.3 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 47.1 g
  • Protein - 0.7 g
  • Calcium - 6 mg
  • Iron - 0.3 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0 mg

Step 1

In a bowl set over a pot of simmering water (or use a double boiler) add the berries and allow berries to sit for 3 1/2 to 4 hours, stirring occasionally until berries collapse and release their juices.

Step 2

Put 6-8 layers of cheesecloth over a bowl (it must hang over the sides) and transfer the berries with juice to the center of the cheesecloth and draw up the sides and tie it closed with kitchen string and then tie it to a wooden spoon or dowel. Rest of spoon across the top of the large pot, so the berries can strain overnight.The bowl will catch all the juice.

Step 3

Place 6 (1 cup) jelly glasses or canning jars and their lids in boiling water and let them sterilize for 10 minutes. Remove with tongs and place jars on a clean towel to dry.

Step 4

Place a plate in freezer. Discard berry purse or bag and strain accumulated juice through a fine sieve into a large measuring cup -- you should have 4-5 cups of juice. For every 2 cups of juice you will need 1 pound of sugar (about 2 1/2 cups sugar). In a large pot over high heat combine the sugar and juice and bring to a boil. Immediately reduce heat to medium and let boil for 10-15 minutes, skimming off and discarding foam. Test jelly by running a finger through a spoonful set on the chilled plate (from freezer) -- if line does not disappear it is ready.

Step 5

Remove jelly from heat and pour into sterilizer jars and secure with lids and bands. Transfer filled jars to a canning rack and then submerge in a pot of boiling water (jars should be covered by at least 1 inch of water) and boil for 15 minutes. Carefully lift jars from water with tongs and place on dishtowel and let cool for 24 hours. Test to make sure jars are sealed properly by pressing on the center of each lid and remove your fineger -- if lid stays down it is sealed. Refrigerate any jelly that hasn't seed and use within 4 weeks.

Tips & Variations


No special items needed.

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