Recipe Archives->Preserving->Raspberry Jelly

Raspberry Jelly

4 cups prepared juice (about 2-1/2 quarts fully ripe red raspberries)
5 1/2 cups sugar
1  box SureJell fruit pectin
1/2 tsp margarine or butter

Crush raspberries thoroughly, one layer at a time.  Place 3 layers
of damp cheesecloth or jelly bag in large bowl.  Pour prepared
fruit into cheesecloth.  Tie cheesecloth closed; hand and let drip.
When dripping has almost ceased, press gently.  Measure 4 cups into
6- or 8-quart saucepot (If needed, add up to 1/2 cup water for
exact measure.)

Measure sugar and set aside.  Mix pectin into juice in saucepot.
Add margarine.  Place over high heat; bring to a full rolling boil,
stirring constantly.  Immediately stir in all sugar.  Bring to a
full rolling boil and boil 1 minute, stirring constantly.  Remove
from heat; skim off foam with metal spoon.  Ladle quickly into hot
sterilized jars, filling to within 1/8" of tops.  Wipe jar rims
and threads.  Cover with two-piece lids.  Screw bands lightly and
process in a boiling water bath for 5 minutes.

Makes 7 (1 cup) jars.

Printable version: raspberry-jelly.txt.