Patty Saveurs

Everyday and Special Occasions Homemade Meals

Vous pouvez aussi retrouver cette page en

Raspberry Jelly (Small Batch)

  • Details
  • Sweet

User Rating: 5 / 5 Vote 2

To vote, click on the stars
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!

Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Raspberry Jelly (Small Batch)

  1. Comments (6)

  2. Add yours

Comments (6)

Rated 5 out of 5 based on 1 voters
  2. #72221
This comment was minimized by the moderator on the site

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 4 years ago by Patty Patty
  1. Reply
  2. 1
  3. 5 / 5
  2. #72222
This comment was minimized by the moderator on the site

Thanks so much Cindy, wish I had access to wild raspberries too!

  1. Reply
  2. 0
  2. #72422
This comment was minimized by the moderator on the site

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

  1. Reply
  2. 1
  2. #72423
This comment was minimized by the moderator on the site

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!

Read More
  1. Reply
  2. 0
  2. #72424
This comment was minimized by the moderator on the site

Can this recipe be canned by water bath?

  1. Reply
  2. 1
  2. #72425
This comment was minimized by the moderator on the site

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...

  1. Reply
  2. 0
There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
Background
Rate this post:
Reset Rating
0 Characters
Attachments (0 / 3)
Share Your Location

Newsletter

About me

PattyHi, I'm Patty, welcome on my website. I am proposing quick and easy meal and dessert recipes for everyday and special occasions made with simple and delicious ingredients. Thanks for your visit, and please come back anytime for more recipes! 

Read more ...

Last Recipes

jooble