Raspberry Jelly Recipe
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Jam Jelly
Ingredients for raspberry jelly.
Raspberry jelly recipe. Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Use only freshly squeezed raspberry juice to make. Strain berries through a dampened jelly bag reserving 3 12 cups juice. But youll find a bit more detailed recipe below.
Pour into jars and cool to set. Step 2 combine reserved juice and lemon juice in kettle stirring well. Method for raspberry jelly. Lb 338 g sugar per pint of juice obtained.
1 pint 600 ml water. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Combine the two ingredients and boil until it reaches 2150f.
Once cold place in the fridge and leave overnight to set. Stir in the lemon juice then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Measure exactly 4 cups prepared juice into large saucepan. Crush berries to extract juice.
4 lbs 18 kg raspberries. Hang and let drip into bowl until dripping stops. Stir well until the gelatine has completely dissolved then pour into your jelly mould see tip below. Place the large stockpot containing the jelly jars on the stove filled with water to cover the jars.
Ladle berries and juice into a jelly bag. Do the same with the bands and the new canning lids using the small saucepan. Bring to a rolling boil. To test if jelly is done dip a large metal spoon in lift it horizontally above pot and let mixture drip back in.
Temperature should register 221 degrees on a candy thermometer skim foam from top. Hang and let drip into bowl until dripping stops. Bring the water to a boil cover the pot and reduce heat to a simmer while you make the jelly. Pour prepared fruit into cheesecloth.
Place prepared raspberries in jelly bag. Crush raspberries one layer at a time. Hang the bag to drain over a bowl for several hours squeezing as necessary to remove the juices. Crush raspberries thoroughly one layer at a time.
Measure exactly 4 cups juice into 6 or 8 qt. Pour the strained raspberry juice into the large deep saucepan or dutch oven and place on the stove burner. 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. Heres the shortest recipe for ya.
Wash and drain the raspberries.
