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Raspberry Jelly (Small Batch) Pinterest

Homemade raspberry jelly recipe, raspberry jelly is a preserve made with fruit juice only. This recipe is for a small batch of raspberry jelly (5 jars), very handy when your fruits are getting too ripe, made with 2 pounds of raspberries. I know nothing more delicious than homemade raspberry jelly with a good bread and butter!

Raspberry jelly is made with the filtered juice and pulp obtained after cooking the raspberries.

When you are making jelly instead of jam, you can’t play with the addition of sugar, the ratio is same weight fruit / sugar. If you really want to lower the sugar input, you will need to add gelatin or agar agar or your jelly won’t set.

How to make raspberry jelly:

  • I cook the raspberries with 1/4 cup water and a tsp lemon juice for 25 minutes
  • I filter the raspberries through a cheesecloth, squeeze well, weigh the juice and pulp obtained, pour into a pan together with the same weight of sugar, cook on medium/high, stirring constantly for about 15 minutes
  • I let cool and start to set in the pan for about 1 hour, then I pour the jelly into jars and close them
  • I store my unopened jars at room temperature, once opened I keep them refrigerated

Please use the ingredient list I’m giving as a guide, the weight of your own cooked fruit will determine the quantity of sugar you will need to add!

  • 4 3/4 cups
  • Easy
  • 1 h 30

Recipe :

Ingredients:

2 pounds (900 g.) fresh raspberries

1/4 water

1 tsp lemon juice

7 cups (900 g.) Sugar

Instructions:

Into a medium saucepan, on medium/high heat, add the raspberries, 1/4 cup water, 1 tsp lemon juice, crush the raspberries with a fork just so to break them, cook for 25 minutes, let cool

Drain through a cheese cloth and squeeze well to gather a maximum of juice and pulp, weigh the juice and pulp

Into a medium saucepan, add the pulp and juice and the same weight of sugar, cook on high for 15 minutes stirring constantly, don’t go away in case the jelly boils over the pan, set aside to cool and start to set for about an hour, remove any foam on top

Pour into jars, close the lids, store unopened at room temperature, once open store into your refrigerator

Enjoy!

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Rated 5 out of 5 based on 1 voters
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I am loving this small batch jelly! We have some wild raspberries across the street which have been perfect for this!

Comment was last edited about 1 year ago by Patty Patty
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Thanks so much Cindy, wish I had access to wild raspberries too!

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I want jelly only, this recipe include pulp which I thought would make jam so have to skip it.

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Hi Toni, when you squeeze the raspberries through the cheesecloth, all the juice and a tiny amount of very fine pulp can pass through, no morsels of fruit. You will obtain a clear jelly not jam. Hope you try this recipe, it's the one my mom and...

Hi Toni, when you squeeze the raspberries through the cheesecloth, all the juice and a tiny amount of very fine pulp can pass through, no morsels of fruit. You will obtain a clear jelly not jam. Hope you try this recipe, it's the one my mom and her mom have always done. A great weekend!

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Can this recipe be canned by water bath?

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Hi Leigh! I guess it can be. We don't use this method in my family, we've never needed to use a water bath for cooking jam or jelly...

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