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Uncooked Raspberry Jelly - Certo Liquid

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Recipe

 

Yield

1 servings

Prep

30 min

Cook

15 min

Ready

24 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Red raspberry
2 ½ cups juice
prepared
*
5 cups sugar
Camera
1 package certo
liquid
*

Ingredients

Amount Measure Ingredient Features
Red raspberry
591 ml juice
prepared
*
1.2 l sugar
Camera
1 package certo
liquid
*

Directions

Wash jars and lids in hot soapy water, rinse and sterilize jars needed.

Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed).

Utensils should also be sterilized.

Stem and thoroughly crush fully ripe fruit.

To extract juice, place prepared in jelly bag and squeeze.

NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.

Wet cloth and spread over a colander or strainer in a bowl.

Add fruit.

Bring corners of cloth together.

Twist bag or cloth and squeeze to extract juice.

For clearer jelly, use 1½ times fruit called for and let juice drip through without squeezing.

Using liquid measure, measure the amount of prepared juice To measured juice in bowl, add the exact amount of sugar specified. DO NOT REDUCE sugar. Sugar is critical for the set. Mix well and let stand 10 minutes. Add CERTO liquid to juice mixture and continue stirring a full 3 minutes. A few sugar crystals will remain. Pour jelly into washed containers leaving ¼ inch head room. Cover containers at once with tight fitting lids. Let stand at room temperature 24 hours til set. Store in freezer. If using within 3 weeks, store in refrigerator.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1000g (35.3 oz)
Amount per Serving
Calories 38700% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 333g 333%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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