Ingredients:
- 4 cups fresh raspberries
- 4 cups granulated sugar
- 1 packet (1.75 oz) powdered fruit pectin
- 1/2 cup lemon juice
Instructions:
- Prepare the Raspberries: Rinse your raspberries under cold water and remove any stems or leaves.
- Extract the Juice: In a large saucepan, crush the raspberries over low heat until they release their juice. Cook gently for about 10 minutes. Strain the mixture through a fine sieve or jelly bag to remove seeds. You should have about 2 cups of juice.
- Prepare the Jelly: Return the juice to the saucepan and add the lemon juice and pectin. Stir until the pectin is dissolved.
- Add the Sugar: Add the sugar to the saucepan and stir over medium heat until the sugar has completely dissolved.
- Boil the Jelly: Turn up the heat to high and bring the mixture to a full rolling boil that can’t be stirred down. Boil hard for 1 minute.
- Jar the Jelly: Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars while the jelly is still hot.
- Store: Allow jars to cool at room temperature. Check the seals before storing in a cool, dark place.
Enjoy this vibrant, sweet-tart Raspberry Jelly on toast, bagels, or as a filling for pastries!