Nice tips nd tutorial my friend.. I'm sure that raspberry jelly you made were delicious...nice preservation and I like the jelly in a jar...how I wish I can make jelly too.. one of my favorite jelly in a jar is strawberry jelly made in Baguio here in the Philippines..thats good for a business too..
Theresa I watched a lot of your videos, you are an inspiration ....I have a garden too and love to preserve my vegetables and fruits. Thank you for sharing 💛
Fabulous teaching of how to make raspberry jelly! Your bottle transporter is the perfect device. Your explanation is perfect! Great tip to keep the empty bottles in the pot to stabilize your jelly bottles. Also, the removing the rings for storage and not to stack them on top of each other...and the importance of labeling! Yes, I heard the pop! Very much enjoyed watching the full video until the end.😊🌼🌷
Hi. I guess when I talk I skip between saying bottles and jars. They are technically canning jars. You should always used jars that are especially made for canning. Not reuse jars from store bought jams or other bottles not intended for canning.
I need advice, I made this jelly before without any issues, however I made it yesterday and got 16 bottles, most of the bottles set fine but some are not gelling. They were all bottled the same time, i just done them 3 at a time so the bottles didn’t cool off and boiled in a water bath 10 minutes Any suggestions
Wow sorry to hear. That is always disappointing. 16 bottles!! that is great! One thing you can do is to reboil with more pectin. Usually the instructions are with the pectin you use. Or if you don"t want to reboil, you can always use the unset jelly as a topping for ice cream, cheesecake etc. Its hard to say why this happens especially since it is all the same batch. You can try storing in the fridge. Sometimes it doesn't
I juice them, then I put them in Silicon , I freeze them, take out of Silicon and freeze in a bag. Then I pop all the different little frozen fruit into my smoothy . I like to mix flavor.
LegionCommander Hi. Yes you can use mulberries to make jelly. Need 31/2 cups of juice, (2 quarts mulberries 3/4 ripe and 1/4 unripe). If all the mulberries are ripe add 1/4 cup of lemon juice) 5 cups of sugar and 1 box of powdered pectin. I have never tasted mulberries but with the sugar added they have to be good 😉. Thanks for watching!
Hi..i made this jelly but followed the certo pectin box recipe..i used 4 cups raspberry juice..i box pectin and 5 1/2 cups sugar...but my finished jelly is a bit runny...a little liquid in the top..i followed the recipe to the tee..could it be cuz I boiled them on the small burner?maybe I should of used the bigger burner?or is this normal?thank you
Hi. I find some years my jelly is a little softer than other years. Never runner but just softer. It could depend on different factors, One of the biggest causes of jelly not setting is that the recipe was over or undercooked. To little heat will cause the pectin not to set and to much heat will break down the pectin also causing it not to jell. For most powdered pectins after adding the sugar you need to bring the mixture back to a full boil (a boil that can’t be stirred down) and continue to boil it for 1 to 2 minutes. You can always try again with another box of pectin if it is like water. I don;t think your burner would have an influence. It sometimes takes a good 24 hours to set. Try popping a bottle in the fridge. I find once it chills, it is always a little firmer. if it is runny use as a sauce over ice cream or cheesecake. Good luck!
@@LivingOffTheLand thank you😊thank you...youre advice is so helpful...im new to all this so I appreciate your help!you're a lovely person...im glad to watch your videos and learn from you😊
Hi there...i made the raspberry jelly today😊...but I was wondering why do we mash the berries and not just puree them in a blender? Also...my pectin box directions didn't mention anything about having to water bath the jelly...why is it that you did plz?thank you..very good video
Hi. Raspberry jelly is my favorite! Not quite sure why you can’t puree. I have been looking at a bunch of other recipes and pureeing in the blender is not listed as an option. Most recipes you can cook the fruit first, but most require adding water and I rather not dilute my fruit juice. As for why you water bath, its for safety. The water bath canning should destroy and bacteria that is in the jar and ensure a proper seal. I hope this helps. ☺️
@@LivingOffTheLand hello😊thanks for your help!yes,it does help😊raspberry jelly is my favorite also...would you happen to have a video on grape jelly?I heard that's a good one also...most of the time when I eat jelly it's with peanut butter😊thx again
@@mystiquerose620 oh my I am the same with peanut butter! I do not have a video unfortunately but I just may put that on my list of projects. I did make some with concord grapes but didn’t film it.
@@LivingOffTheLand as I was taught by my parents and grandmother- over squeezing (and thus puréing) causes the jelly to become cloudy. Also when you break the seeds it can leave a butter taste. Hope this helps.
so hubby printed off a recipe and we processed as it said...then realized as we were adding the pectin LAST that it said liquid pectin...we got the sugar in first and then pectin ( we only had the crystals) - will it set? we were confused as to why it said to do the sugar first then pectin- i guess liquid and powdered are different...? do we re do it adn add more pectin? ours also said to add lemon juice.
Oh no. Yes there is a difference when using liquid and crystal pectin. You can let it set for 24 hours. Even put a jar in the fridge. It may set. If not when you look in your box of crystal, it will give you instructions on how to proceed if it doesn’t set. Usually you can add more pectin following the directions. Good luck and let me know how it turns out. If it does not set as jelly, it will still be an incredible raspberry syrup that you can use on ice cream, or cheesecake.
@@LivingOffTheLand thanks , we will wait and see- maybe redo if needed. we have a bumper crop and make lots of goodies. we really need the jelly! LOL btw our grape jelly didn't set- first time for us! retried 3 times! grape syrup anyone? ( yuck)
Hi. You are right! This is one of my first videos and to this day I am still learning. Here you go : For each 4 cups of prepared juice (raspberries crushed and strained) you will need: 5.5 cups of sugar and one box of powdered pectin (57 grams) I hope this helps and thanks for the comment. I updated the description. ☺
I lOVE THIS RECIPE! So easy to follow and the Jelly turns out Amazing! I like the extra learning notes in the video as well! Thank you!
Oh gosh thanks so much!!🙂
Nice tips nd tutorial my friend.. I'm sure that raspberry jelly you made were delicious...nice preservation and I like the jelly in a jar...how I wish I can make jelly too.. one of my favorite jelly in a jar is strawberry jelly made in Baguio here in the Philippines..thats good for a business too..
Mylen Mhai Altiche I love making all kinds of jelly. Thanks for watching!
Theresa I watched a lot of your videos, you are an inspiration ....I have a garden too and love to preserve my vegetables and fruits. Thank you for sharing 💛
Gardening is so rewarding! Thanks for your support. 💛
I m definitely going to try to make grape jelly using this video. Thank you
Annette Baisley let me know how it goes! Should be great!
Fabulous teaching of how to make raspberry jelly! Your bottle transporter is the perfect device. Your explanation is perfect! Great tip to keep the empty bottles in the pot to stabilize your jelly bottles. Also, the removing the rings for storage and not to stack them on top of each other...and the importance of labeling! Yes, I heard the pop! Very much enjoyed watching the full video until the end.😊🌼🌷
Alyena’s Kitchen Thanks so much for watching. I really appreciate it!
Always wanted to try jelly,thanks for the video.
Just a wee hint from Scotland, if you add a knob of butter to the pot it helps to disperse the foam, ( we call it scum) regards Carol
Thank you for the tip!,
Raspberry jelly! Wow I can sense the wonderful smell mm mm yum yum
Your jars look so pretty! Thanks for sharing!
Vanz Humble Home Thanks! And it tastes even better than it looks!
@@LivingOffTheLand I bet! I have some I have only made grape jelly, my kids eat all the berries b4 I can do much with em!
Great video! Thank you!
Thanks for watching!
This looks yummy !!Like 👍🏻👍🏻
Love it!
@@barbaragruver4416 Thanks!😊
looks like good jelly, I put my sugar, boil, then add pectin and hard boil for 1-3 minutes without stirring. Ill try your way sometime, Cheers
Keynote Bushcraft Thanks lol. I’m sure your jelly is good.
When you canned hour beans and carrots did you just put them in water inches jar?
Hi. When i can my beans and carrots, I fill the jar with plain water and add 1/2 tsp of salt in the jar. I leave 1 inch at the top of the jar.
Wow super
thanks for the post - how much pectin is used for the amount of juice you started with?
Hi. You are welcome. It is one box of pectin (57 grams) for 4 cups of juice.
Is there a difference between bottles and jars ?
Hi. I guess when I talk I skip between saying bottles and jars. They are technically canning jars. You should always used jars that are especially made for canning. Not reuse jars from store bought jams or other bottles not intended for canning.
I need advice, I made this jelly before without any issues, however I made it yesterday and got 16 bottles, most of the bottles set fine but some are not gelling. They were all bottled the same time, i just done them 3 at a time so the bottles didn’t cool off and boiled in a water bath 10 minutes
Any suggestions
Wow sorry to hear. That is always disappointing. 16 bottles!! that is great! One thing you can do is to reboil with more pectin. Usually the instructions are with the pectin you use. Or if you don"t want to reboil, you can always use the unset jelly as a topping for ice cream, cheesecake etc. Its hard to say why this happens especially since it is all the same batch. You can try storing in the fridge. Sometimes it doesn't
going to try this recipe, can you tell me the measurements of the package of pectin that was used?
Hi. The box that is use is 57 grams. ☺️
@@LivingOffTheLand My mom and I made this and it was very good,
@@CanadianProud77 Happy to hear!
I juice them, then I put them in Silicon , I freeze them, take out of Silicon and freeze in a bag. Then I pop all the different little frozen fruit into my smoothy . I like to mix flavor.
What a great idea! Thanks for sharing!
What are you doing!? Never rest hot jars on stone! That's an easy way to break a jar because of the thermal shock.
Kenneth Brunk Thanks for the tip! Luckily haven’t broken one so far 😊
I just came to say the same. I always rest on a towel!
Can you use mulberries with the same process? Is mulberry jelly even good?
Thanks for the helpful video
LegionCommander Hi. Yes you can use mulberries to make jelly. Need 31/2 cups of juice, (2 quarts mulberries 3/4 ripe and 1/4 unripe). If all the mulberries are ripe add 1/4 cup of lemon juice) 5 cups of sugar and 1 box of powdered pectin. I have never tasted mulberries but with the sugar added they have to be good 😉. Thanks for watching!
Just got done picking black raspberries here in Ohio. I think i have 4 gallons of them frozen. Making jelly next week
That sounds amazing! You are going to have quite the batch of jelly!!
EXCELLENT
Thanks!
Hi..i made this jelly but followed the certo pectin box recipe..i used 4 cups raspberry juice..i box pectin and 5 1/2 cups sugar...but my finished jelly is a bit runny...a little liquid in the top..i followed the recipe to the tee..could it be cuz I boiled them on the small burner?maybe I should of used the bigger burner?or is this normal?thank you
Hi. I find some years my jelly is a little softer than other years. Never runner but just softer. It could depend on different factors, One of the biggest causes of jelly not setting is that the recipe was over or undercooked. To little heat will cause the pectin not to set and to much heat will break down the pectin also causing it not to jell.
For most powdered pectins after adding the sugar you need to bring the mixture back to a full boil (a boil that can’t be stirred down) and continue to boil it for 1 to 2 minutes. You can always try again with another box of pectin if it is like water.
I don;t think your burner would have an influence. It sometimes takes a good 24 hours to set. Try popping a bottle in the fridge. I find once it chills, it is always a little firmer. if it is runny use as a sauce over ice cream or cheesecake. Good luck!
@@LivingOffTheLand thank you😊thank you...youre advice is so helpful...im new to all this so I appreciate your help!you're a lovely person...im glad to watch your videos and learn from you😊
@@mystiquerose620 Thank you you are kind! I remember what i felt like when I first started. 😊
@@LivingOffTheLand thank you 😊
Hi you don't tell how much pectin powder to liquid you used, regards Carol
Hi. I use one box of powdered pectin crystal for every 4 cups of prepared juice. One box contains 0.57 g of powder. I hope this helps!
Hi there...i made the raspberry jelly today😊...but I was wondering why do we mash the berries and not just puree them in a blender?
Also...my pectin box directions didn't mention anything about having to water bath the jelly...why is it that you did plz?thank you..very good video
Hi. Raspberry jelly is my favorite! Not quite sure why you can’t puree. I have been looking at a bunch of other recipes and pureeing in the blender is not listed as an option. Most recipes you can cook the fruit first, but most require adding water and I rather not dilute my fruit juice. As for why you water bath, its for safety. The water bath canning should destroy and bacteria that is in the jar and ensure a proper seal. I hope this helps. ☺️
@@LivingOffTheLand hello😊thanks for your help!yes,it does help😊raspberry jelly is my favorite also...would you happen to have a video on grape jelly?I heard that's a good one also...most of the time when I eat jelly it's with peanut butter😊thx again
@@mystiquerose620 oh my I am the same with peanut butter! I do not have a video unfortunately but I just may put that on my list of projects. I did make some with concord grapes but didn’t film it.
@@LivingOffTheLand yes..that would be a great video in the future..thanks so much😊
@@LivingOffTheLand as I was taught by my parents and grandmother- over squeezing (and thus puréing) causes the jelly to become cloudy. Also when you break the seeds it can leave a butter taste. Hope this helps.
Now I know why I like raspberry jelly.That’s a lot of sugar😊
Yes not a lack of sugar for sure!! Most jams and jellies do have alot unless you are following a reduced sugar recipe. ☺
so hubby printed off a recipe and we processed as it said...then realized as we were adding the pectin LAST that it said liquid pectin...we got the sugar in first and then pectin ( we only had the crystals) - will it set? we were confused as to why it said to do the sugar first then pectin- i guess liquid and powdered are different...? do we re do it adn add more pectin? ours also said to add lemon juice.
Oh no. Yes there is a difference when using liquid and crystal pectin. You can let it set for 24 hours. Even put a jar in the fridge. It may set. If not when you look in your box of crystal, it will give you instructions on how to proceed if it doesn’t set. Usually you can add more pectin following the directions. Good luck and let me know how it turns out. If it does not set as jelly, it will still be an incredible raspberry syrup that you can use on ice cream, or cheesecake.
@@LivingOffTheLand thanks , we will wait and see- maybe redo if needed. we have a bumper crop and make lots of goodies. we really need the jelly! LOL btw our grape jelly didn't set- first time for us! retried 3 times! grape syrup anyone? ( yuck)
How to do it without those
If you add some butter and lemon juice you wont have that foam to skim
Hi. Thanks That is a great suggestion. I will try that next time I make some that is not canned since butter is not safe to use for canning 😊
I dont see the recipe for sugar and pectin.
Hi. You are right! This is one of my first videos and to this day I am still learning. Here you go : For each 4 cups of prepared juice (raspberries crushed and strained) you will need:
5.5 cups of sugar and one box of powdered pectin (57 grams)
I hope this helps and thanks for the comment. I updated the description. ☺