Raspberry Jelly

Ingredients

• 4 cups Raspberries (Slightly underripe raspberries are best.)
• 1 cup Water
• 3 cups Granulated Sugar

Instructions

1. 1Wash the raspberries gently. Remove any stems or leaves. Place the raspberries in a large, heavy-bottomed saucepan.
2. 2Add 1 cup of water to the saucepan with the raspberries. Bring the mixture to a boil over medium heat, then reduce the heat and simmer gently for 15 minutes, stirring occasionally to prevent sticking.
3. 3Place a jelly bag or several layers of cheesecloth over a bowl. Pour the raspberry mixture into the bag or cheesecloth and let the juice drip through undisturbed for at least 4 hours, or preferably overnight. Do not squeeze the bag, as this will make the jelly cloudy.
4. 4Measure the raspberry juice. For every cup of juice, add 3/4 cup of granulated sugar to a clean saucepan. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is dissolved. Continue to boil rapidly until the jelly reaches the setting point (220°F or 104°C on a candy thermometer). This may take 10-20 minutes.
5. 5To test for the setting point, place a small spoonful of the hot jelly on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it is ready. If not, continue to boil for a few more minutes and test again.
6. 6Remove the jelly from the heat and skim off any foam from the surface. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place sterilized lids on top, and screw on the bands. Process in a boiling water bath for 10 minutes to ensure a good seal.
7. 7Remove the jars from the boiling water bath and let them cool completely on a towel-lined surface. As the jars cool, you should hear a popping sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it is sealed. Store the sealed jars in a cool, dark place for up to one year.