10/08/2026
I wish you could see the true color of this jelly it's so beautiful. Seedless Raspberry Rhubarb Jelly and Blackberry Jam per requests. This is a yummy recipe and bonus if you grow your own goodies. It's very inexpensive to make them!
Raspberry Rhubarb Jelly
Ingredients
2 cups raspberry juice
2 cups rhubarb juice
6 tablespoons powdered fruit pectin
5 cups granulated sugar
2 tablespoons fresh lemon juice
Directions
Wash jars, lids, and bands. Keep jars hot until ready to fill.
In a large pot, combine raspberry juice, rhubarb juice, fresh lemon juice, and powdered pectin. Stir well.
Bring the mixture to a full rolling boil over high heat, stirring frequently.
Add all 5 cups of sugar at once. Stir constantly and bring back to a full rolling boil.
Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Ladle hot jelly into hot jars, leaving ¼-inch headspace. Wipe rims clean and apply lids and bands.
Process in a boiling-water canner for 10 minutes, adjusting for altitude if necessary.
Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
Yield: Approximately 5–6 half-pint jars.
