The Best Homemade Raspberry Jelly

35 Cans
11 min

Ever since I was little I have always been drawn to anything raspberry flavored and jelly is no exception! Although, after you have some true, homemade red raspberry jelly, you just can’t buy a jar from the store anymore. It’s just no where near the quality of my Meme’s Red Raspberry Jelly! We have been making it and canning it together for years and it is so much fun and it will definitely always be a special memory I will always cherish!

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First, bring the juice and pectin to a rolling boil. Continue to boil it once it reaches rolling status for just one minute after. 

Add sugar and bring to another rolling boil. Continue to let it boil for another minute. 


Now it’s time to add the jelly to the canning jars. You only want to fill the jars up to the first ring of the seal. And make sure the jar is completely clean around the seal before screwing on the lids.

You also want to place the lids of the canning jars in a saucepan full of water and bring them to a simmer before using. Do not boil them- but you want to keep them hot until you are ready to use them.

Once your jars are full of jelly, then add them to a big pot of boiling water using a jar holder. Cover and let boil for five minutes.

Look at that delicious jelly!

After they have boiled for five minutes, remove them from the pot and set aside. It will take them a few minutes, but you will soon hear a glorifying “pop” which indicates that the can is sealed! It’s always so much fun to sit and listen for that sound. We usually break for lunch while waiting for it so it’s so nice to hear them all popping, letting us know that the best homemade raspberry jelly is finally sealed and ready to go!

So many cans of jelly!


The Best Homemade Raspberry Jelly
Recipe details
  • 35  Cans
  • Prep time: 5 Minutes Cook time: 6 Minutes Total time: 11 min
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Ingredients

  • 4 cups fresh red raspberry juice
  • 1 box Sure Jell Pectin
  • 5 1/2 cups of Sugar
  • Canning Jars and Lids
Instructions
Raspberry Jelly
First, bring the juice and pectin to a rolling boil. Continue to boil it once it reaches rolling status for just one minute after.
Add sugar and bring to another rolling boil. Continue to let it boil for another minute.
Place the lids of the canning jars in a saucepan full of water and bring them to a simmer before using. Do not boil them- but you want to keep them hot until you are ready to use them.
Now it’s time to add the jelly to the canning jars. You only want to fill the jars up to the first ring of the seal. And make sure the jar is completely clean around the seal before screwing on the lids.
Once your jars are full of jelly, then add them to a big pot of boiling water using a jar holder. Cover and let boil for five minutes.
After they have boiled for five minutes, remove them from the pot and set aside. It will take them a few minutes, but you will soon hear a glorifying “pop” which indicates that the can is sealed!
Tips
  • Lay a towel down on the counter space where you are working at. If you drop jelly, it tends to get very sticky and it is a mess to clean up!
Charity
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