(Cheater) Raspberry Jelly

Wisconsin in spring doesn’t offer many choices for fresh fruit so sometimes “locally sourced” means “whatever was on sale at the Piggly Wiggly”.  So, as I was perusing the aisles for over priced groceries I came across this juice that was on sale this week.

This looked like a good candidate for some quick and easy jelly.  I used the same method that I used for the Mango Lemon Jelly from a few weeks ago:

  • 4 cups juice
  • 1 package of pectin
  • 4 cups sugar
I know that the mango lemon jelly failed on the first attempt so I made a few changes to help this jelly work out the way it should.  First I changed the pots that I used to cook the jelly opting for a wider pan with more surface area for the jelly. Second, I was more careful about achieving a full rolling boil.

  1. Mix juice and pectin, bring to a boil
  2. Add sugar and return to a boil and cook for one minute
  3. Pour into sterilzed jars and process for five minutes
  4. Such a pretty color! Anyway after five minutes in boiling water take them out and let them cool. 
So that’s it.  It gelled up just the way I hoped it would and tastes great.  My husband said it was “refreshing” and my daughter wouldn’t stop chewing long enough to tell me what she thought and instead just gave a thumbs up.   I’m putting this one in the success column and moving on to the next project.

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