Raspberry Rose Jelly (Print Version)
# Ingredients:
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01 -
4 quarts raspberries
02 -
⅔ cup water
03 -
4½ cups granulated sugar
04 -
Juice of 1 lemon
05 -
2 teaspoons rose water
# Instructions:
01 -
Combine raspberries and water in large heavy pot. Bring to boil while stirring, then reduce heat and simmer 5 minutes.
02 -
Line fine mesh sieve with dampened cheesecloth layers. Pour raspberry mixture through to catch juice (about 4 cups) in large bowl.
03 -
Clean pot, line sieve with fresh dampened cheesecloth. Filter juice back into clean pot.
04 -
Add sugar, lemon juice, and rose water to filtered juice. Bring to boil and cook 10 minutes, then skim foam. Return to boil and cook until jelly reaches 220°F.
05 -
Ladle into clean jars and close lids tightly. Store in refrigerator.
# Notes:
01 -
No need to wash raspberries to preserve flavor
02 -
No processing required when storing in refrigerator
03 -
Keeps for many months in refrigerator