- Yields: 4-5 half-pint jars
1Sort, trim, stem, and wash 3 quarts of raspberries. Crush the berries. Add 1/2 cup water and bring to a boil. Simmer about 10 minutes.
2Put the pulp in a damp jelly bag, and allow the juice to drip into a bowl for several hours. Don't squeeze the bag or the jelly will be cloudy.
3Measure the juice into a pan and add Mrs. Wages® Fruit Pectin Home Jell®. Stir until it is dissolved. Make the quantity of jelly called for in the recipe. Increasing the amount may lessen the quality of the jelly.
4Place the pan on high heat. Stirring constantly, bring the juice to a boil. Add sugar. Bring mixture to a full rolling boil that can't be stirred down.
5Boil for one minute. Remove from heat.
6Skim off any foam.
7Quickly pour the liquid jelly into the jars, leaving 1/2-inch of head space.
8Wipe any spilled jelly from jar rims, close jars with lids and tighten bands. Process 5 minutes in a boiling water bath. Remove from water bath and place jars on a rack or towel in a draft-free area, and leave to cool for 12 hours.
9Test seal by removing band, then gently lifting each jar by the rim of the lid.
10Store jelly in a dry, dark, cool place after labeling.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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