Raspberry Rose Jelly (Print Version)
# Ingredients:
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01 -
Juice of 1 lemon
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2 teaspoons rose water
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4½ cups granulated sugar
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⅔ cup water
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4 quarts raspberries
# Instructions:
01 -
Toss raspberries and water into a big sturdy pot. Heat it up to a full boil while stirring here and there. Let it bubble softly for 5 minutes by lowering the heat.
02 -
Take some cheesecloth and dampen it. Line a fine mesh sieve with it. Pour the cooked raspberry mix through to grab all the juice (about 4 cups) into a big bowl.
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Clean out the pot and use another piece of damp cheesecloth. Line your sieve again and strain the juice right back into that clean pot.
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Mix the sugar, lemon juice, and rose water with the strained juice. Boil it for 10 minutes, skim the foam off the top, and then bring it back to a boil until it reaches 220°F.
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Spoon it into jars that’ve been cleaned. Twist those lids on super tight! Pop them in the fridge to store.
# Notes:
01 -
Skipping the wash keeps the raspberries’ flavor intact.
02 -
You don’t need to process these if they're kept in the fridge.
03 -
Can last for months when refrigerated properly.