Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Raspberry Jelly — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Raspberry Jelly — Mrs. Wages
Ingredients
- 3 1/2 cups raspberry juice
- 1 package Mrs. Wages® Fruit Pectin Home Jell®
- 4 1/2 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sort, 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. Put 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.
- Measure 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. Place 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. Boil for one minute. Remove from heat. Skim off any foam. Quickly pour the liquid jelly into the jars, leaving 1/2-inch of head space. Wipe 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. Test seal by removing band, then gently lifting each jar by the rim of the lid. Store jelly in a dry, dark, cool place after labeling.
- Processing: As published by Mrs. Wages: "Process 5 minutes" (boiling water bath canner) - 5 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
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