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red raspberry jelly


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  • 4 cups raspberry juice
  • 7 1/2 cups white sugar
  • 1 bottle certo fruit pectin



Step 1

to prepare juice:

crush thoroughly about 2 1/2 quarts ripe in cheesecloth in large strainer over bowl and let juice drip out into bowl.(i leave overnight).try not to squeeze raspberries through cheesecloth as this will make the jelly cloudly when finished.

to make jelly:

measure juice in saucepan.add the exact amount of sugar.mix over high heat and bring to a boil,stirring constantly.stir in certo then bring to a full rolling boil and boil hard 1 minute.remove from heat and skim off foam with metal spoon.pour quickly into jars.cover at once with 1/8" hot paraffin wax.


jars must be sterilized by having boiling water poured into them.

melt paraffin wax in a clean soup can placed in hot water over low heat on stove

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