DIY RASPBERRY JELLY

Making homemade jelly is something that has been on my to-do list for so long it is not even funny.  Years ago I made an attempt to can pickled cauliflower and it was an epic failure so I was not in any rush to give canning another try. Until now that is, and finally, SUCCESS!  I made homemade raspberry jelly using my very own homegrown raspberries (See Grow Your Own Raspberries) that I had stored in the freezer (See Freezing Raspberries) until I was ready. What could be better than that?

Thank you to Simply Canning for their excellent water bath canning instructions!  The information they shared was extremely helpful :-)

Check out the FREE Printable Jelly Jar Labels below!


Canning Jelly

Supplies Needed

• Canning Pot with rack
  
• Canning tools (small plastic spatula, funnel, jar grabber)
  
• Large Pot
  
• Small Pot
  
• Medium Pot
  
• Ladle
  
• Wooden Spoon
  
• Towel
  
• Paper Towels
  
• Ten 4 ounce jars with lids and rims
• Cheesecloth
• Bowls
• Potato Masher
• Fine Mesh Colander

Ingredients Needed

• 3 tablespoons Ball Classic Pectin
  
• 4 - 5 Pints Raspberries (2 2/3 cups raspberry juice)
  
• 3 cups Sugar

Instructions:

1. Wash jars and lids thoroughly (no need to sterilize since they will be processed 10 min).
   
2. Press berries in bowl using a potato masher and then use colander to strain juice into another bowl.
   
3. Add remaining berries to center of squared cheesecloth and close securely.  Gently squeeze out the berry juice into the bowl. This takes time. Check out How to Strain Seeds From Juice When Making Jelly (I actually added water to the remaining pulp and gave it to my chickens. They loved it!).
   
4. Measure the exact amount of juice you end up with.  You need at least 2 2/3 c.  If you are a little low, then just add a little water or squeeze some more from the pulp.  If you have too much you can just take some out and use it to make something else (check out Raspberry Sauce Recipe).
5. Add juice to medium sauce pot and set aside.
6. Add 6-7" of water to canning pot and turn on high heat so it will come to a boil (it takes a while).
   
7. Add 2" of water to large pot and bring to a boil.  Remove from heat and place jars in open end facing down to heat them up and keep them hot (As the water cools they will jump around a little bit.).
   
8. Add water to the small pot and bring to a boil.  Remove from heat and add lids (not rims) to keep them hot.
9. Have 3 cups of sugar in container ready to add when needed.
10. Have the 3 tablespoons of pectin ready as well.
11. On high heat slowly stir the 3 tablespoons of pectin a very little bit at a time into the raspberry juice. Bring it to a rolling boil stirring constantly (a boil that no matter how much you stir it it will not stop).
12. Add sugar all at once stirring continuously until it dissolves. Then bring to a rolling boil again stirring constantly. Continue stirring at a rolling boil for one full minute and then remove from heat. 
13. Fill one jar at a time as follows:  Using funnel and ladle, fill jar so there is 1/4" headspace at top.  Run a small plastic spatula around the inside wall of the jar to release any trapped air.  Wipe the rim of the jar with a paper towel. Put the lid on then screw the rim on to finger tightness.  Place on rack in canning pot so that none of the jars are touching each other (the rack should be raised so that it is hanging on the side of the pot).  
14. When all 10 jars are done, lower the rack into the boiling water and cover the pot.  The water should be at a rolling boil for a full 10 minutes.  If the water is not at a full rolling boil, do not start timing the 10 minutes until it is. 
15. When the 10 minutes is up, remove the cover and turn off the heat.  Allow to sit for 5 minutes.
16. After 5 minutes, raise the rack and slowly remove each jar using the jar grabbing tool.  Place each jar gently on a towel (this could be on a tray) in a location where it will be allowed to sit for 24 hours.  
17. Within a very short period of time you should hear a quick short 'pop' noise from each lid. This is good!  As the 1/4 inch headspace of air starts to cool it contracts and this is what pulls the lid in really tight to make the seal! Hence the 'pop' sound.
18. After 24 hours, test the seal of each lid by pushing down on it.  If it pops back up, it is not sealed. You can keep it in the refrigerator and eat the jelly within one month.  If the seal is good, the jelly will last in a dark cool location for up to 1 year.

Jelly not fully set?
Jelly is a little runny (doesn't fully set):  Depending upon how 'runny' it is you can choose to do different things.  If it's not too runny you can try putting it in the refrigerator and see if this helps it to set.  If so, great, nothing else to do.  If it doesn't set after that and you are not ok with calling it and using it as a jelly the way it is, you can either use it as a sauce (like for pancakes) or re-process it using more pectin.  Just know that there is nothing wrong with it even if it is runny.  It is completely edible and will last just as long as 'set' jelly if the seals are good!

For other questions, concerns or problems check out the wealth of information available at The National Center For Home Food Preservation.

YUMMY!

Free 4 ounce Jar Printable labels! 
This is a pdf file that is designed to be used with Avery White Address Labels 5160/8160 size 1" x 2 5/8".
Print a full sheet of labels, write in your name and the date, and choose to cut it out on the line or not!
Click on the picture or button below to download the pdf file.

Full Sheet of Labels

Example of One Label

click here to download raspberry jelly labels in pdf format!

Click here for FREE printable 4 x 6 recipe card!

Check out my post  Grow Your Own Raspberries!
Check out my post  Freezing Raspberries!

Check out the Graniteware Canning Kit that I bought, used, and now vouch for by clicking the picture or link! (affiliate link).

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