Raspberry Jelly Recipe

raspberry jelly

The beauty of this is that you can enjoy all the flavour of raspberry jam without the annoying little pips getting stuck in your teeth!

Ingredients for Raspberry Jelly:

  • 4 lbs (1.8 kg) raspberries
  • 1 pint (600 ml) water
  • ¾ lb (338 g) sugar per pint of juice obtained.

Method for Raspberry Jelly:

  1. Wash and drain the raspberries.
  2. Pick over to remove any unsound fruit and stalks.
  3. Put into a pan with the water and stew until the fruit is soft and pulpy.
  4. Test for pectin.
  5. Turn into a jelly bag and leave to strain overnight.
  6. Measure the juice and heat in a pan.
  7. Add ¾ (338 g) warmed sugar per pint of juice, stirring until all the sugar has dissolved.
  8. Bring to the boil and boil rapidly until the jelly sets when tested.
  9. Remove the scum.
  10. Pot and seal whilst still hot.

General Information on Making Jelly Preserves

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Posted in All Recipes, Fruit, Jellies, Raspberries, Val's Preserves, Vegetarian Recipes
2 comments on “Raspberry Jelly Recipe
  1. eamon ouali says:

    I have used two of your jam recipies and they are wonderful.
    The strawberry jam is really made it with the acidic lemons to cut out the sweetnesss.
    My rasberry jam had a little catastrophy when our jelly muslin fell apart and a big mess appeared!
    Thanks so much and I love the site, which will mean that I will use it for making other fantastic recipies.

  2. Jan says:

    I have just made some raspberry jelly, but it has lost the pink colour and looks more like blackberry jelly. How do I retain the raspberry colour?

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