This recipe for a small batch of raspberry jelly (5 jars) is very handy when your fruits are getting too ripe, made with 2 pounds of raspberries. I know nothing more delicious than homemade raspberry jelly with a good bread and butter!
Raspberry jelly is made with the filtered juice and pulp obtained after cooking the raspberries.
When you are making jelly instead of jam, you can’t play with the addition of sugar, the ratio is same weight fruit / sugar. If you really want to lower the sugar input, you will need to add gelatin or agar agar or your jelly won’t set.
Please use the ingredient list I’m giving as a guide, the weight of your own cooked fruit will determine the quantity of sugar you will need to add!
2 pounds (900 g.) fresh raspberries
1 tsp lemon juice
7 cups (900 g.) Sugar
Into a medium saucepan, on medium/high heat, add the raspberries, 1/4 cup water, 1 tsp lemon juice, crush the raspberries with a fork just so to break them, cook for 25 minutes, let cool
Drain through a cheese cloth and squeeze well to gather a maximum of juice and pulp, weigh the juice and pulp
Into a medium saucepan, add the pulp and juice and the same weight of sugar, cook on high for 15 minutes stirring constantly, don’t go away in case the jelly boils over the pan, set aside to cool and start to set for about an hour, remove any foam on top
Pour into jars, close the lids, store unopened at room temperature, once open store into your refrigerator
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