Yield: 5 half pints
- 3 quarts fresh raspberries, washed and hulled
- 1/2 cup water
- 1/2 cup lemon juice
- 2 1/2 cups sugar
- Combine raspberries and water in a flat-bottomed kettle; crush berries. Cover and bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring frequently. Strain berries through a dampened jelly bag, reserving 3 1/2 cups juice; discard pulp.
- Combine reserved juice and lemon juice in kettle, stirring well; bring to a rolling boil. Add sugar, stirring until sugar dissolves. Continue to boil until mixture sheets from a cold metal spoon. Remove from heat, and skim off foam with a metal spoon.
- Ladle jelly into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids; screw bands tight. Process jelly in boiling water bath 5 minutes.
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