Raspberries and more raspberries – what a great time of the year when fresh berries are plentiful. Red raspberries make the most beautiful jelly – not to mention how good it tastes. If you have a source for fresh raspberries, save the flavor of summer by using some of them for a wonderful jelly.
For detailed directions on canning procedures, check with your local cooperative extension service or use the Ball Blue Book.
Red Raspberry Jelly
4 cups prepared raspberry juice (about 5 pounds)
7 1/2 cups granulated sugar
1 3-oz pouch liquid pectin
1. Prepare jars by cleaning and heating in boiling water. Heat jar lids in water but do not boil.
2. Using a potato masher, crush raspberries one layer at at time. You can heat slightly to help the juice flow.
3. Place mixture in a dampened jelly bag and let drip undisturbed for at least two hours. Do not squeeze the bag as that may cause cloudy jelly. You should have 4 cups of prepared juice.
4. Combine prepared juice and sugar in a large pot. Bring mixture to a full rolling boil that cannot be stirred down, stirring frequently.
5. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for one minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladel hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim, Center lid on jar. Screw on band.
6. Process jars in boiling water container for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours Lid should nt flex up and down when center is pressed. Makes approximately 6 (8 oz) half pint jars.
7. Admire the beautiful jelly and enjoy the sweetness of summer!