Raspberry Lemon Jelly
4 medium lemons
1 1/4 cups water
1/8 teaspoon baking
soda
1 cinnamon stick
3 cups fresh or frozen
raspberries - crushed
7 cups sugar
1 (3 ounce) package
liquid fruit pectin
1 1/4 cups water
1/8 teaspoon baking
soda
1 cinnamon stick
3 cups fresh or frozen
raspberries - crushed
7 cups sugar
1 (3 ounce) package
liquid fruit pectin
Grate the lemon peels and place them in a medium saucepan. Trim the white
inner pith from the lemons and peels and discard it.
Cut the lemons in halves and remove the seeds. Chop pulp; set aside.
Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat;
cover and simmer for 20 minutes.
Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10
minutes. Remove cinnamon.
In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a
full rolling boil, stirring continuously.
Boil for about 2 minutes. Quickly stir in Fruit Jell Pectin; return to a full rolling
boil. Boil for about a minute, stirring constantly.
Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in.
headspace.
Adjust caps. Process for 10 minutes in a boiling water bath{1}.
inner pith from the lemons and peels and discard it.
Cut the lemons in halves and remove the seeds. Chop pulp; set aside.
Add water, baking soda and cinnamon to saucepan; bring to boil. Reduce heat;
cover and simmer for 20 minutes.
Add lemon pulp; return to a boil. Reduce heat; simmer, uncovered, for 10
minutes. Remove cinnamon.
In a large kettle, combine the raspberries, sugar and lemon mixture; bring to a
full rolling boil, stirring continuously.
Boil for about 2 minutes. Quickly stir in Fruit Jell Pectin; return to a full rolling
boil. Boil for about a minute, stirring constantly.
Remove from the heat; skim off any foam. Pour hot into hot jars, leaving 1/4-in.
headspace.
Adjust caps. Process for 10 minutes in a boiling water bath{1}.
| Directions |
| Ingredients |
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