raspberry jelly – HAPPY CANADA DAY

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If you’ve been reading my blog for any length of time, you know by this time of year any berries from last summer get turned into jams and jellies. I need to make room for this year’s harvest. Eek! you may say, but trust me, frozen berries make beautiful preserves especially raspberries.

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I prefer raspberry jam to jelly as a spread. I make jelly to use as a base for both sweet and savoury glazes. If you’ve never made jelly before the directions can be a bit intimidating. What the heck is a jelly bag?? Not to worry. It’s simple. Follow my directions and you’ll have yourself a batch of prize winning raspberry jelly!

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RASPBERRY JELLY

  • 4 cups prepared juice – 10 cups fully ripe red raspberries
  • 7-1/2 cups sugar, measured into separate bowl
  • 2 pouches CERTO Fruit Pectin – liquid type

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THE STEPS

  1. Prepare jars and lids according to manufacturer’s instructions. I put my bottles and lids in the oven at 225*F for 10 minutes.
  2. Crush raspberries thoroughly, one layer at a time. I use a potato masher.
  3. Place four layers of damp cheesecloth criss-cross in large bowl.
  4. Pour prepared fruit into cheesecloth.
  5. Tie cheesecloth closed.
  6. Hang the fruit and let drip into bowl until dripping stops. This needs time so I let it hang over-night. Don’t squeeze the jelly bag or you’ll have cloudy jelly. It will taste fine but you won’t win first place at your country fair!
  7. Measure exactly 4 cups juice into a large pot. If needed, add up to 1/2 cup water for exact measure.
  8. Stir sugar into juice in pot.
  9. Bring mixture to full rolling boil, which is a boil that doesn’t stop bubbling when stirred, on high heat, stirring constantly.
  10. Remove from heat and stir in both packages of pectin.
  11. Skim off any foam with metal spoon and discard. I use a rubber spatula to clean around the inside of the pot.
  12. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Work quickly, as your jelly gels fast.
  13. If you splash any jelly on the jars, wipe jar rims.
  14. Cover with two-piece lids. Screw bands tightly.
  15. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

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THE LOVE: Using a wide mouthed funnel removes a lot of mess and ensures that your jar lids are clean resulting in a good seal. No sense going to the trouble of making homemade jelly just to have it spoil due to a sticky rim.

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HAPPY CANADA DAY my friends and thanks for reading.