Raspberry jelly is a delightful and versatile preserve that captures the essence of summer in every jar. This homemade jelly, with its vibrant colour and sweet-tart flavour, is perfect for spreading on toast, pairing with cheese, or even using it as a filling for pastries. Making raspberry jelly from scratch allows you to control the ingredients, ensuring a fresh and natural taste without any artificial preservatives.
More about Raspberry Jelly
The process of making raspberry jelly is straightforward and rewarding. You’ll start by extracting the juice from fresh or frozen raspberries, then combine it with sugar and pectin to create a smooth, gel-like consistency. This recipe results in a beautiful, jewel-toned jelly that is sure to become a staple in your pantry and a favourite among family and friends.
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Raspberry Jelly: A Delicious and Flavourful Dessert
4
servings20
minutes20
minutes40
minutesIngredients:
4 cups raspberries (fresh or frozen)
3 cups granulated sugar
1 package (1.75 oz) powdered pectin
1/2 cup water
1 tablespoon lemon juice
Instructions:
- Prepare Raspberries: Rinse the raspberries under cool water. If using frozen raspberries, allow them to thaw completely.
- Extract Juice: Place the raspberries in a large pot and crush them using a potato masher. Add 1/2 cup of water and bring to a boil over medium heat. Simmer for 5-10 minutes, stirring occasionally.
- Strain Juice: Pour the raspberry mixture through a fine mesh strainer or cheesecloth into a large bowl, pressing down to extract as much juice as possible. Discard the seeds and pulp.
- Combine Ingredients: Measure the raspberry juice (you should have about 2 cups) and return it to the pot. Add the powdered pectin and lemon juice, stirring to combine. Bring the mixture to a full rolling boil over high heat.
- Add Sugar: Gradually add the sugar, stirring constantly. Return to a full rolling boil and boil for 1 minute, stirring continuously.
- Jar the Jelly: Remove from heat and skim off any foam. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims, apply the lids, and process in a boiling water bath for 10 minutes.
- Cool and Store: Remove the jars from the water bath and let them cool completely. Check the seals and store in a cool, dark place.
Ideas for Serving
- On Toast: Spread on warm toast or biscuits for a classic breakfast or snack.
- With Cheese: Pair with soft cheeses like brie or goat cheese for an elegant appetizer.
- In Desserts: Use as a filling for cakes, pastries, or thumbprint cookies.
Nutritional Information (per tablespoon)
- Calories: 45
- Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 11g
- Protein: 0g
History
Raspberry jelly has been enjoyed for centuries, with early versions dating back to medieval Europe. Preserving fruits by turning them into jellies and jams became popular as a way to enjoy seasonal fruits year-round. Raspberry jelly, in particular, has remained a favourite due to its delightful balance of sweetness and tartness.
FAQs
Q: Can I use less sugar in this recipe?
A: It’s important to use the specified amount of sugar for proper gelling and preservation. However, you can use low-sugar pectin if you prefer a less sweet jelly.
Q: How long will the jelly last?
A: When properly sealed and stored in a cool, dark place, the jelly can last up to a year. Once opened, refrigerate and use within 1-2 months.
Q: Can I use other berries in this recipe?
A: Yes, you can substitute or mix other berries like blackberries or strawberries for a different flavour profile. Just ensure you have the correct amount of juice.
Q: What if my jelly doesn’t set?
A: If your jelly doesn’t set, you can reprocess it by bringing it back to a boil and adding a bit more pectin. Make sure to follow the instructions on the pectin package for best results.
