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Canning instructions for making raspberry jelly. Easy homemade jelly recipe!

Raspberry Jelly for Canning

This homemade raspberry jelly is made from fresh raspberry juice and is perfect for preserving the flavor of summer. A simple, step-by-step canning recipe that’s great for beginners.

Course Dessert
Cuisine American
Keyword canning, jelly, raspberry
Prep Time 20 minutes
Cook Time 10 minutes
Servings 3 pints

Ingredients

  • 12 cups fresh raspberries
  • 2 cups water for extracting juice
  • 1 package powdered pectin or 6 tbsp bulk pectin
  • 4 tablespoons lemon juice
  • 5 1/2 cups sugar

Instructions

Extract the Juice

  1. Place raspberries and water in a large pot. Simmer for 10 minutes, mashing gently.
  2. Pour into a jelly strainer bag and let drain for several hours or overnight. Do not squeeze.
  3. Measure 4 cups of raspberry juice.

Make the Jelly

  1. Pour juice into a large pot. Stir in pectin and lemon juice.
  2. Bring to a rolling boil that cannot be stirred down.
  3. Add sugar all at once and stir until dissolved.
  4. Return to a rolling boil and boil for 1 minute.
  5. Remove from heat and skim foam.

Fill the Jars

  1. Pour hot jelly into sterilized jars, leaving 1/4 inch headspace.
  2. Wipe rims and apply lids and bands finger tight.

Process

  1. Place jars in boiling water canner.
  2. Ensure jars are covered by 1–2 inches of water.
  3. Process for 10 minutes.

Cool and Store

  1. Remove jars and let cool for 12–24 hours.
  2. Check seals before storing.
  3. Store sealed jars in pantry for 1–2 years.