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Raspberry Jelly

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 3½ quarts fresh or frozen whole raspberries, crushed
  
• 7½ cups granulated sugar
  
• 2 pouches (3 ounces each) liquid pectin
  






Instructions



1. Place the crushed raspberries in an 8-quart stainless steel stockpot and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for 5 minutes. Remove the pot from the heat and let stand for 30 minutes.
   
   
2. Strain the raspberry pulp and juice through a fine-mesh sieve. Discard the pulp and seeds. Rinse the sieve and line with four layers of damp fine-knit cheesecloth. Strain the juice through the cheesecloth two times, rinsing the cheesecloth between each straining. Refrigerate the juice for several hours or overnight. Slowly pour the juice into another container, being careful to disturb the sediment in the bottom of the container. Discard the sediment. For crystal-clear juice, strain the juice through a damp coffee filter, if desired. Measure out 4 cups of raspberry juice.
   
   
3. In an 8-quart stainless steel stockpot over medium heat, combine the raspberry juice and sugar, stirring constantly until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in both pouches of pectin. Return the mixture to a full rolling boil, stirring constantly. Remove the pot from the heat and quickly skim off any foam.
   
   
4. Immediately ladle the jelly into hot jars, leaving ¼ inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   
   Makes about eight 8-ounce jars