Raspberry jelly

Thane Prince makes jelly in the North American sense of the word, a sweet fruity condiment
By Thane Prince
Raspberry jelly
  • Rating:
  • Serves: makes 1kg
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus overnight straining
  • Effort: easy


  • 1 kg fresh or frozen raspberries, thawed if frozen
  • 100 g granulated sugar, for every 100ml juice


1. Put the berries and 300ml of water in a stainless steel saucepan and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until the berries are soft. Spoon into a jelly straining bag and allow to drip overnight. Place 3 saucers in the freezer to chill - you'll need them later to test the setting point of the jam.

2. The next day, sterilise about 4 jam jars in soapy water and rinse them in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/Gas 1. Leave them there for at least half an hour while you make the jam.

3. Measure the juice that dripped through the jelly straining bag; then measure the sugar according to the proportions above. For 750ml juice, for example, youll need 750g sugar. Pour the juice into a clean preserving pan and stir in the sugar.

4. Warm the mixture over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for about 5 minutes. Using a metal spoon, skim off any scum from the jelly as it rises to the surface.

5. Reduce the heat and test for a set: dollop a teaspoonful of the mixture onto one of the saucers from the freezer and leave for a few seconds, then push the mixture with your finger and if it gives a little and seems to be setting, the jam is ready. When the jam has reached setting point, pour into the hot sterilised jars, seal and label.

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