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SURE.JELL® for Less or No Sugar Needed Recipes - Red Raspberry Jelly

Prep Time
1
hr.
Total Time
3
hr.
15
min.
Servings

About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

This SURE.JELL for Less or No Sugar Needed Recipes - Red Raspberry Jelly is sure to win fans—even among those who don't know it's a Healthy Living recipe!

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Crush berries thoroughly, one layer at a time. Place in saucepot; add water. Bring to boil. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
  • Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to juice in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Substitute

Prepare as directed, except substitute black raspberries or loganberries for red raspberries.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Servings

  • About 5 (1-cup) jars or 80 servings, 1 Tbsp. each

Healthy Living

  • Low fat
  • Low sodium
  • Generally Nutritious

Diet Exchange

  • 1/2 Carbohydrate

Nutrition Bonus

Enjoy this homemade raspberry jam on a slice of whole grain toast. AS a bonus, the jam is fat free!

Nutritional Information

Serving Size About 5 (1-cup) jars or 80 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 35
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 10mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 9g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I tried this recipe with both red raspberries and with boysenberries. I tried this recipe with both red raspberries and with boysenberries. Since both of these fruits have lots of seeds, I prefer to have a jelly product without the seeds. Although it seemed to be jelling fine when I filled the jars, with the low sugar recipe versions I have not had very good results with the jelly set after the processing in the jars, even though the instructions say it may take up to two weeks for the jelly to set. I still ended up with something closer to syrup than jelly. I just finished 4 batches and ended up totally reprocessing with MCP regular pectin and increasing the sugar levels according to get an appropriate jelly set.
Date published: 2009-07-24
Rated 5 out of 5 by from I used wild black raspberries from my back yard. I used wild black raspberries from my back yard. I used a food mill with the screen with the smallest holes to screen out the seeds and measured everything exactly and followed the directions. I got 6 jars of perfectly jelled best tasting jelly/jam ever!
Date published: 2015-03-22
Rated 3 out of 5 by from Tasted just lik fresh raspberries Tasted just lik fresh raspberries
Date published: 2003-07-15
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