Raspberry Jelly
Makes six half pint jars. Original recipe here.
Ingredients
12 cups Raspberries (to create 3 cups juice)
1/4 cup Lemon Juice, bottled
5 cups Sugar
1 pouch Certo Liquid Pectin (85 mL)
Instructions
- Crush raspberries. Put in jelly bag and let juice drip for at least 2 hours or overnight.
- Prepare jars in hot water canner.
- Combine juice with lemon juice and sugar in large pot. Bring mixture to full boil that can't be stirred down, over high heat, stirring frequently.
- Add pectin, immediately adding all of it. Continue hard boil for 1 minute, stirring constantly. Remove from heat.
- Ladle hot jam into jars leaving 1/4 inch head space.
- Process jars for 10 minutes. Turn off heat, let stand for 5 minutes.
Notes
I didn't get much additional juice after 2 hours. It's probably not worth it to wait overnight.