Original Post: https://www.sweetandsavorybyshinee.com/easy-raspberry-jelly/
Easy Raspberry Jelly (No Pectin)
Servings: 6 jars
Calories: 697kcal
Beautiful and tasty, this homemade raspberry jelly is so easy to make! You'll love the bright and fresh flavors of the raspberries and soft spreadable consistency.
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Ingredients
- 5 cups fresh raspberries juice Note 1
- 5 cups granulated sugar Note 2
Instructions
To make the jelly:
- In a large heavy-bottomed pot (at least 5qt), combine raspberry juice and sugar.
- Gently heat the mixture over medium heat, stirring frequently to dissolve the sugar.
- Once the most of the sugar is dissolved, increase the heat to medium high andbring the mixture to full rolling boil, which means the mixture continues to boil even when you stir it.
- Continue cooking the mixture until it reaches at least 215°F on an instant thermometer, about 25 minutes. Be sure to stir frequently to prevent the jam from scorching on the bottom.
- Turn the heat off and skim off the foam with a slotted spoon.
Canning Instructions:
- Divide the jelly into sterilized jars, leaving at least 1/4 inch space from the top.
- Clean the jar rims with a damp towel and place the lids. Then tighten the metal ring on top, while holding the lid in the middle with your finger. That way, you won’t damage your lid seal when tightening the metal ring.
- Carefully put the jars into a deep pot, filled with boiling water and lined with a canning rack. Make sure the jars are covered with at least 4 inches of water.
- Boil for 10 minutes, then turn off the heat and let sit for 5 minutes before removing onto a counter lined with a towel.
- As the jars cool down, you should hear popping sounds. It’s a sign that the jars are being sealed. Sealed jars can be stored in the pantry for up to 1 year. Unsealed jelly is good for 1 month in the refrigerator.
Notes
Yields: 6 half-pint jars
Note 1: Only use fresh raspberries and preferably with some unripe berries in the mix, because unripe berries are higher in natural pectin. Jam with frozen raspberries didn’t set properly.
To juice raspberries:
- Method 1: Using a juicer, juice the raspberries to remove the seeds and extract as much raspberry juice as possible. (I use this Omega VERT350 juicer and I run the seeds through the juicer couple of times until they come out almost dry.) I get exactly 5 cups of juice out of 3lbs of raspberries.
- Method 2: Simply cook the raspberries with 1.5 cups of water for about 10 minutes, then push it through a fine mesh sieve, cheesecloth or jelly strainer. You may need about 4lbs of raspberries to get 5 cups of juice. Note 2: Use 1 cup of sugar for every cup of raspberry juice. Don’t be tempted to reduce the sugar. Besides sweetening the jam, sugar also helps to set the jam and lengthens the shelf life of the jelly. How to sterilize the jars and canning lids:
- Put clean canning jars into a boiling water for about 5 minutes.
- Bring a pot of water to a boil, then turn off the heat and put the canning lids in the hot water. Don't boil the water with the lids, as it may compromise the rubber seal.
- Method 1: Using a juicer, juice the raspberries to remove the seeds and extract as much raspberry juice as possible. (I use this Omega VERT350 juicer and I run the seeds through the juicer couple of times until they come out almost dry.) I get exactly 5 cups of juice out of 3lbs of raspberries.
- Method 2: Simply cook the raspberries with 1.5 cups of water for about 10 minutes, then push it through a fine mesh sieve, cheesecloth or jelly strainer. You may need about 4lbs of raspberries to get 5 cups of juice. Note 2: Use 1 cup of sugar for every cup of raspberry juice. Don’t be tempted to reduce the sugar. Besides sweetening the jam, sugar also helps to set the jam and lengthens the shelf life of the jelly. How to sterilize the jars and canning lids:
- Put clean canning jars into a boiling water for about 5 minutes.
- Bring a pot of water to a boil, then turn off the heat and put the canning lids in the hot water. Don't boil the water with the lids, as it may compromise the rubber seal.
Nutrition
Calories: 697kcal
Carbohydrates: 179g
Protein: 1g
Fat: 1g
Sugar: 171g
Sodium: 3mg