Raspberry Jelly Canning Recipe

Marie Overton
Aug 16
4 min read

Making raspberry jelly captures the sweet, tangy essence of fresh raspberries. This treat is perfect for spreading on toast, enhancing desserts, or giving as heartfelt gifts. Transforming fresh berries into jelly is a rewarding experience. Let's dive into the simple steps you need to take to create and can raspberry jelly, ensuring you have a delightful stash to savor throughout the year.

Why Make Raspberry Jelly?

Raspberry jelly is more than just a tasty addition to your breakfast. It allows you to savor summer flavors in the colder months. When you make your own jelly, you use fresh ingredients, steering clear of preservatives and artificial additives. A study showed that homemade preserves can have up to 50% fewer preservatives than store-bought versions, giving you peace of mind about what you consume. The joy of seeing your homemade jars lined on the pantry shelf adds an extra piece of satisfaction to your kitchen.

Ingredients You’ll Need

Gather these ingredients before you start:

10 cups of fresh or frozen raspberries
2 tablespoons of water
5 tablespoons pectin
5 cups of granulated sugar
1/4 cup lemon juice
1/2 teaspoon butter (optional, but decreases foaming)

Equipment Required

Before you start the jelly-making process, make sure you have:

Having the right equipment ready will streamline your canning process.

Step-by-Step Instructions

Step 1: Prepare the Raspberries

Start with fresh raspberries and wash them gently in cool water. Remove any stems or leaves. The key to juicy jelly is to effectively release the fruit's natural juices.

Step 2: Extract the Juice

Hand pours water into a pot of mixed berries on a speckled countertop. Text reads: "2 tablespoons Water." Nearby, an empty glass bowl.

Add water to your raspberries and bring the mixture to a boil over medium heat. Once boiling, lower the heat and let it simmer until the berries are soft.

Hand using a spatula to press red raspberries through a metal sieve over a speckled countertop; nearby jar lid visible.

After simmering, strain the mixture through a fine mesh strainer or cheesecloth into a bowl. Gently press down on the solids to extract as much juice as possible.

Hands use a spatula to press red paste through a strainer on a speckled countertop. A white lid with red inside is visible.

You should end up with around 3 cups of raspberry juice—precisely what you need for your jelly.

Step 3: Cook the Jelly

Hand adding butter to a pot of red liquid with white powder on a speckled countertop. A measuring spoon lies nearby.

In a large pot, mix the raspberry juice with the fruit pectin, lemon juice, and butter. Stir well and bring to a full rolling boil over medium-high heat.

Pot with red liquid and spoon on a stove, sugar being poured from a clear bowl. Dark background, cooking process in view.

Once boiling, add all the granulated sugar at once. Stir continuously until the sugar completely dissolves. Bring the mixture back to a boil and let it boil for exactly 1 minute.

Step 4: Fill the Jars

Dark jam being ladled from a pot into jars on a speckled countertop. Empty jars and lids arranged neatly, suggesting preparation.

Once the jelly is ready, use a ladle and funnel to fill each jar with hot jelly, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to eliminate any residue.

Step 5: Seal the Jars

Hands sealing jars of red jam on a speckled counter, surrounded by lids. Jars arranged in a row, creating a neat and organized setting.

Place the lids on top of each jar and screw the metal bands until they are fingertip-tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Place the jars in a boiling water bath canner, ensuring they are covered with at least an inch of water. Bring the water to a boil and process the jars for 10 minutes. (Adjust the processing time if you are above 1000 feet.)

Step 6: Cool and Store

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Person in apron uses red tongs to handle jar of homemade jam on a textured counter. Four jars visible, creating a cozy kitchen scene.

Remove jars from the canner and let them cool on a heat resistant surface about 1-2 inches apart so they can cool a little faster.

Allow them to sit undisturbed for 24 hours so that they can get a nice seal. You know they are sealed if the center of the lid is depressed down. Once they are cool, check the seals by pressing down in the center of each lid; if it doesn’t pop back, the jar is sealed properly. Store your sealed raspberry jelly jars in a cool, dry, dark place. Any unsealed jars can be refrigerated and used within a few weeks. Home-canned goods are best in the first 3 years. After that, the nutritional value begins to decrease.

Jars of red jam labeled "superb" with a spoon in an open jar. Sliced bread with jam on a wooden board. Burlap background.

Tips for Success

Use Fresh Raspberries: The more flavorful your fruit, the tastier your jelly will be.
Don’t Skip the Pectin: Pectin is crucial for achieving the perfect jelly consistency.
Adjust Sweetness: Reducing the sugar a little can create a less sweet jelly, but this might affect the setting properties.
Experiment with Flavors: Feel free to blend in different fruits or herbs for unique combinations. Adding basil can enhance the flavor profile beautifully!

The Joy of Homemade Raspberry Jelly

Making and canning raspberry jelly brings a taste of summer into your kitchen year-round. With just a few simple ingredients and minimal equipment, you can create a delicious treat that is perfect for spreading, baking, or gifting. Gather your ingredients and get ready to discover the joy of homemade raspberry jelly. Happy canning!