When we moved last summer, it was really hot and my raspberry plants didn’t get enough water over the summer. We didn’t get many raspberries at all last year, and I was really disappointed. Our raspberries did really great this year, and I was so excited to make jelly with them! This is my favorite recipe for canning raspberry jelly.
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If you’ve never made jelly before, I’ll be walking you through the process, step by step. Canning raspberry jelly is really easy if you have the right equipment.
When canning raspberry jelly, it’s necessary to cook the raspberries to remove the juice from the fruit, and then you will strain the juice from the pulp with a jelly straining bag. You use the juice to then make the jelly.
You can make homemade jelly from a variety of fruit juices. You can even use store bought fruit juice to make homemade jelly, if you don’t have access to fresh fruit.
Raspberry Jelly Recipe
- 12 c. fresh raspberries
- 1 package powdered pectin
- 4 tbsp. lemon juice
- 5 1/2 c. sugar
This recipe makes about 3 pints or 6 half pints of raspberry jelly.
Note: Did you know you can buy powdered pectin in bulk from Amazon? Six tablespoons of powdered pectin is the equivalent to one box of store bought pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).
To make this jelly, you first need to cook the raspberries and extract the juice from them.
Place the washed raspberries in a large stock pot. Add about 2 cups of water.
Simmer over low heat for about 10 minutes, until raspberries are soft. Gently mash the raspberries with a potato masher to extract as much of the juice as possible.
Remove the pan from the heat and pour the raspberry mixture through a jelly strainer bag. Make sure not to squeeze the jelly bag so that none of the raspberry pulp will go through the bag into the juice.
Let the juice strain for a couple of hours or even overnight, then measure the raspberry juice. You need 4 cups of raspberry juice to make the jelly. If you have too much raspberry juice, just pour the extra out. If you don’t have quite enough then add water to make up the difference.
Sterilize your canning jars, rings, and lids. I usually sterilize mine by just running them through a quick cycle in the dishwasher and leave them in there until I am ready to use them.
Fill a boiling water canner about half way full with water and bring the water to a boil.
Rinse out your stock pot and place the 4 cups of raspberry juice to the pot. Stir in the powdered pectin and lemon juice. Bring the mixture to a boil that doesn’t stop when you stir it.
Add the sugar all at once, and stir until the sugar is dissolved. Bring mixture to a boil that cannot be stirred down, and boil for 1 minute. Remove the pan from the heat.
Use a spoon to skim any foam off of the top of the jelly. (Note: if you add a pinch of butter to the mixture while it is boiling, it will help reduce foaming).
Pour the hot jelly into the sterilized jars, leaving 1/4 inch head space. The head space can easily be measured with this inexpensive canning funnel.
Wipe the rims of the jars with a damp towel. Place the lids and rings on the jars finger tight.
Place the jars in the boiling water canner. Make sure there is at least 1-2 inches of water above the jars. Bring the water to a boil.
Process the jars in boiling water canner for 10 minutes. Remove the jars from the canner and place them on a towel on the kitchen counter to cool.
You can store the sealed jars in the pantry for 1-2 years. If you have any jars that didn’t seal, place them in the refrigerator to eat in the next month or two.
What to Do if Your Jelly Doesn’t Set
Jelly doesn’t always set the first day, so if your jelly doesn’t look set, let the jars sit for a day or two without moving them.
If after a couple of days your jelly hasn’t set, here is what to do if your jelly doesn’t set.
Yield 3 pints or 6 half pints
Related Jelly Recipes
- Mandarin Orange Jelly
- Rhubarb Jelly
- Strawberry Jelly
- Rose Petal Jelly
- Apricot Jelly
- Grape Jelly
- Plum Jelly
- Watermelon Jelly
- Chokecherry Jelly
- Blackberry Jelly
- Pomegranate Jelly
- Lilac jelly
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