How To make Raspberry Jelly

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3 lb Raspberries
3 lb Apples
Sugar Wash raspberries. Remove stems. Cover with water and cook until soft. Drain through jelly bag. Wash apples. Remove stems, blossom ends, and seeds. Cut in quarters. Cover with water. Cook slowly until tender. Drain through jelly bag. Combine raspberry and apple juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight

How To make Raspberry Jelly's Videos

Professional Baker Teaches You How To Make RASPBERRY JELLIES!

Chef Anna Olson knows you have a sweet tooth, and that's why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you'll be making prize winning desserts in no time!

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Makes 3 dozen candies

Ingredients

Raspberry Jellies

½ cup (125 mL) raspberry purée (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ¼ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin

Décor

granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped

1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.

2. In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 F (107 C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.

3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:

a) Rolling in granulated sugar (for a gumdrop look)

b) Roll in cornstarch (for a Turkish delight look)

c) Dipping in chocolate – to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 F (45-50 C). If the chocolate gets warmer than this, then you need to let it cool below 113 F (45 C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 F (28 C). Return the bowl to the water bath and stir to warm up to between 88-90 F (31-32 C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)

To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.

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Raspberry jelly mix tutorial♥️

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Beautiful Raspberry Jelly | Recipe

Follow along with Luke as he makes a beautifully smooth and tasty fruit jelly. A great addition to our Cheesecake Recipe.

Our colourful cheesecake:

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Sarah's Raspberry Jam - Everyday Food with Sarah Carey

Have I told you I'm a bit of a summer produce addict? I can never get enough of the outrageous flavors that arrive at the market this time of year! One of my favorite ways to hold on to the season's freshest fruit is by making jam -- and it's easier than it sounds! Today, I chose raspberries, but my method will work with most fruits. Savor the remaining days of summer and make some jam today!

Sarah's Tip of the Day:
Once your fruit reaches a rolling boil, it will still require about 10 more minutes of cooking time (if you remove it from the heat too quickly, it may be too watery). For more tips on canning visit freshpreserving.com.

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YIELD: Makes about 4 cups

INGREDIENTS:
3 pounds fresh berries 4 1/12 cups sugar 4 1/2 teaspoons lemon juice (from 1/2 of a lemon) Pinch of coarse salt

DIRECTIONS
STEP 1
Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.

STEP 2
Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.

STEP 3
Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Sarah's Raspberry Jam - Everyday Food with Sarah Carey

Making raspberry jelly at the Homestead.

P.O. BOX 432 Dansville N.Y. 14437 preppernurse1@yahoo.com Showing you how to make raspberry jelly step by step at the Homestead.

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