Uncooked raspberry jelly - certo liquid
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Uncooked raspberry jelly - certo liquid
Last updated 6/12/2012 1:28:07 AM. Recipe ID 63348. Report a problem with this recipe.
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      Title: Uncooked raspberry jelly - certo liquid
 Categories: Preserves
      Yield: 1 Servings
MMMMM-----------------------RED RASPBERRY----------------------------
  2 1/2 c  Prepared juice
      5 c  Sugar
      1 pk Certo liquid *

MMMMM------------------------YIELD 5 CUPS-----------------------------
  * NOTE pk means 1 pouch containing 85 ml.
  1. Wash jars and lids in hot soapy water, rinse and sterilize jars
  and lids by (1) boiling in water for 15 minutes (leave in water til
  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.
  2.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 1 1/2 times fruit called for and let juice drip
  through without squeezing.
  3. Using liquid measure, measure the amount of prepared juice and add
  to a large bowl.
  4. 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.
  5. Add CERTO liquid to juice mixture and continue stirring a full 3
  minutes. A few sugar crystals will remain.
  6. Pour jelly into washed containers leaving 1/4 inch head room.
  7.  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.
  Typed at you by The MoM!

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Recipe ID 63348 (Apr 03, 2005)

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