Seedless Raspberry Jelly Recipe
Dive into the delicious world of my homemade Seedless Raspberry Jelly – a labor of love that guarantees a smooth and delightful experience.
Packed with the pure, sweet goodness of ripe raspberries minus those pesky seeds, this spread adds a touch of luxury to your everyday moments. Get creative in the kitchen – whether it’s slathered on your morning toast, swirled into your favorite yogurt, or used to jazz up desserts or meat dishes.
Our favorite is to fill Hanukkah donuts or Sufganiyot during the holidays, and it is also a delicious topping for sugar cookies.
Let this jelly be the fruity star in your daily indulgences, bringing a burst of flavor to every bite. Cheers to culinary adventures and the joy they bring!
What you will need for Seedless Raspberry Jelly
5 flats raspberries, about 5 cups
5 cups sugar
1/2 cup champagne (optional)
Wash all raspberries
This next step is the extracting process to get the juices from the raspberries.
There are three ways to do this: boiling, juicer, or emulsive blender.
Our favorite is to boil them and use an emulsion blender to speed up the process.
Place the washed raspberries in a medium-sized saucepan and cook over medium heat. Use the emulsion blender to speed up this portion by blending the raspberries until they are mostly broken down.
- If you are boiling, boil them until they are 80% broken down and juice begins to show.
Once all the raspberries are well broken up, pour the mixture into a large bowl through a sifter, jelly bag, or cheesecloth to separate the solids from the liquids.
Combine raspberry liquid, sugar, and champagne in a medium saucepan. Stir and bring to a boil. Watch for scorching and boiling over; these two things can ruin your jelly.
Cook and frequently stir for 30 minutes until the mixture reaches the gel stage—roughly 220 degrees F. You can also test it by placing a small amount of boiling jelly onto a plate and putting it in the freezer. Wait a few minutes (roughly 3), and pull out of the freezer. If the mixture gels, your jelly is done.
Remove from heat immediately. Transfer jelly into a heat-safe bowl and let it cool slightly before placing it in the fridge for about 10 minutes.
If you are using it for Jelly Donuts or Sufgonyote, pour it into a bowl and place it into the fridge to cool slightly before filling the donuts. — roughly 5- 10 minutes
If you are canning, ladle or pour jelly into canning jars, leaving roughly 1/4 from the top, also called headspace.
Store in the fridge for use, or process in a water bath canner for storage.
Seedless Raspberry jelly is one of our favorite recipes and something we come back to often.