Raspberry Jelly Recipe
Ingredients:
- 4 lbs (1.8 kg) raspberries
- 1 pint (600 ml) water
- ¾ lb (338 g) sugar per pint of juice obtained.
Method:
- Wash and drain the raspberries.
- Pick over to remove any unsound fruit and stalks.
- Put into a pan with the water and stew until the fruit is soft and pulpy.
- Test for pectin.
- Turn into a jelly bag and leave to strain overnight.
- Measure the juice and heat in a pan.
- Add ¾ (338 g) warmed sugar per pint of juice, stirring until all the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.
Jam Making Help & Advice
These articles will get you started and explain the finer ponts of making your own jams and jellies:
- Making Jam and Jelly at Home - Introduction and Equipment
- Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
- Making Jam and Jelly at Home - Methods
Making Your Own Jam?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.
Filed under All Recipes, Fruit, Jellies, Raspberries, Val's Preserves, Vegetarian Recipes by 
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Comments on Raspberry Jelly Recipe
eamon ouali @ 4:47 pm
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.
Jan @ 1:04 pm
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?