Raspberry Jelly

Preparation info
  • Approximately

    6 half pint

    jars of jelly
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 1 large bag frozen, unsweetened raspberries
  • ¾ cup water
  • 6 cups


  1. Thaw the bag of raspberries completely and crush the berries one layer at a time or whir in a blender or food processor. Scoop the mashed berries into a jelly bag—the corner of an old pillowcase works for this. Tie the filled bag tightly and suspend from a cupboard door over a kettle for several hours or overnight. Do not squeeze the bag as this can cloud the juice. When