Making Seedless Raspberry Jelly is one of the best things to come from fresh raspberries! Smooth jelly with a beautiful balance of sweet and tart is exactly what you want in a homemade preserve. Use it for baking, as a spread or a spoon all by itself!
It’s that time of year, fresh berries are here! If you want a happy belly, make this Seedless Raspberry Jelly (see what I did there?). This raspberry jelly makes me want to sing, it’s so packed with flavour when using fresh, in-season berries.
I headed over to Krause Berry Market, who has a great drive through option set up, to pick up my raspberries.
Anyway now that you’ve sat through a Terri original lets get to making one of the best summer treats, seedless raspberry jelly. It’s a perfect treat just on toast, amazing with peanut butter, but I also use it with cookies and cakes. This delicious raspberry jelly is the perfect punch of summer when winter sets back in. One of our favourite treats is to slather it on top of this delicious Pound Cake. Or maybe you prefer Strawberry jam if so click the link.
How to Make Seedless Raspberry Jelly
This recipe makes enough for approximately 7-8 jars.
Start by washing and picking over the raspberries to remove and debris. After the berries are cleaned its time to juice them. You can use a juicer if you have one, or a jelly bag, but I didn’t have either of those and didn’t want to make another trip out so I used nylons. Obviously make sure they are clean, and I usually soak them the night before in a 50:50 water vinegar mixture to make sure they are clean.
Pour the cleaned raspberries into the jelly bag, or nylon, and squeeze out all the juice. This is messy but it goes by quickly and if you cover the counter with a towel clean up is a breeze.
Now that you have your 5 cups of raspberry juice set it to the side and prepare your jars, lids, and water bath. Use a large pot, canning pot, fill it with water and bring it to a boil. Once it is at a rolling boil add the jars and lids to the water to sterilize.
Let the jars and lids sterilize at least 10 minutes, although its best to just leave them in while you prepare the jelly. You want both the jelly and the jars you are filling to be warm.
Using another large pot add the raspberry juice, sugar, lemon juice, and certo stirring to combine. Place the pot over medium high heat, while stirring occasionally, bring the mixture to an aggressive boil.
Once it is boiling set a timer for 1 minute, stirring to prevent it from boiling over, and let the raspberry jelly cook. After the minute is up remove from heat to start canning. Remove the prepared jars from the water bath, keep the water boiling we will want it shortly, and place on counter to be filled.
Fill the prepared jar using a ladle and wide mouth funnel, making sure to leave about 1/4″ of headspace at the top of the jar. Repeat this step until you’ve filled all the jars you can, should be about 7 – 8.
Take a damp paper towel and clean the edge of each jar to ensure a good seal and then place the lids on top of each jar. Add a ring to secure the lids to the jar but don’t tighten it fully or else your jars may explode.
Once all the jars are ready place them into the boiling water to process. Do not put too many jars in at a time it is better that each jar has enough space to not touch the next. Otherwise it could cause the jar to break during processing.
Once the water has reached a boil set a timer for 5 minutes, after five minutes remove the jars to the counter to cool. It will take about 24 hours, but up to 48, for the jam to cool and set completely.
What is Certo?
Otherwise known as fruit pectin, it is a binding agent and gels things together after being brought to a boil. It is what gives the jelly its bounce!
Can I use this process with other berries?
Absolutely, you can follow along with any berries such as blueberries, strawberries, and even cherries!
What to do with the leftover raspberry pulp?
In an effort not to waste any part of those delicious raspberries, some people like to use the pulp to infuse flavour into their water. Or add it to smoothies increase fibre and add thickness. Some people (ironically) will include it in other jam recipes for those who enjoy jam with seeds!
Seedless Raspberry Jelly
- 5 cups strained raspberry juice (takes about 10 cups of raspberries)
- 7 1/2 cups granulated sugar
- juice of one lemon
- 2 pkgs. liquid Certo
- Start by placing a large canning pot filled with water on the stove over medium-high heat to prepare a water bath.
- Bring to a boil and place all jars and lids in the water to sterilize for at least 10 minutes. Keep jars warm while preparing the jelly.
- Place the raspberry juice, granulated sugar, Certo, and lemon juice into a large pot.
- Place on the stove over medium-high heat.
- Allow raspberry jelly to cook until it reaches an aggressive boil.
- Boil aggressively for one minute then remove from heat.
- Fill prepared jam jars with raspberry jelly leaving 1/4″ of headspace at the top of each jar.
- Clean the rim of each jar then add a lid on top. Secure each lid with a ring, not fully tightened.
- Place the filled jars back into the water bath. Once the water is back at a boil set a timer for 5 minutes to process the jars. Remove the jars from water to cool on the counter.
- Listen for the snaps of the lids to know the jars have sealed.