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.
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!
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
THE STEPS
- Prepare jars and lids according to manufacturer’s instructions. I put my bottles and lids in the oven at 225*F for 10 minutes.
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Crush raspberries thoroughly, one layer at a time. I use a potato masher.
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Place four layers of damp cheesecloth criss-cross in large bowl.
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Pour prepared fruit into cheesecloth.
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Tie cheesecloth closed.
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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!
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Measure exactly 4 cups juice into a large pot. If needed, add up to 1/2 cup water for exact measure.
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Stir sugar into juice in pot.
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Bring mixture to full rolling boil, which is a boil that doesn’t stop bubbling when stirred, on high heat, stirring constantly.
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Remove from heat and stir in both packages of pectin.
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Skim off any foam with metal spoon and discard. I use a rubber spatula to clean around the inside of the pot.
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Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Work quickly, as your jelly gels fast.
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If you splash any jelly on the jars, wipe jar rims.
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Cover with two-piece lids. Screw bands tightly.
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After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
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.
HAPPY CANADA DAY my friends and thanks for reading.
