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This raspberry rose jelly transforms fresh raspberries into an elegant preserve with a soft smooth set and a delicate floral finish. It relies on the natural pectin in raspberries and lemon juice which makes it shine with vibrant jewel tones and rich flavor. A thoughtful straining process ensures pure texture making it ideal for toast desserts or even cocktails.
I made this for a summer brunch and served it with labneh and seeded sourdough. It disappeared before I sat down.
Ingredients
- Fresh raspberries: four quarts provide bright fruit flavor use ripe berries for best taste
- Water: two thirds cup helps release juices and pectin keep it minimal to avoid dilution
- Granulated sugar: four and a half cups sets the jelly and balances tartness use pure cane sugar for clean flavor
- Lemon juice: from one lemon boosts natural pectin and adds subtle brightness
- Rose water: two teaspoons offers a floral accent that deepens the raspberry taste
Step-by-Step Instructions
- Simmer the Raspberries:
- Place the raspberries and water in a large pot over medium heat. Stir frequently as they soften and release juices. Cook until fully broken down and fragrant
- First Strain:
- Line a fine mesh sieve with several layers of damp cheesecloth. Carefully pour the raspberry mixture through. Let gravity do the work and avoid pressing to keep the liquid clear
- Second Strain:
- Clean the sieve and line with fresh damp cheesecloth. Strain the juice again for maximum clarity and remove remaining pulp
- Combine with Sugar and Flavorings:
- In a clean pot mix the strained juice with sugar lemon juice and rose water. Stir to dissolve. Bring to a rolling boil
- Reach the Jelling Point:
- Continue boiling until the mixture reaches 220 degrees Fahrenheit. Use a thermometer or test a drop on a cold plate. It should wrinkle when touched lightly
- Jar and Seal:
- Ladle the hot jelly into clean sterilized jars. Wipe rims and seal with lids. Let cool at room temperature then refrigerate to complete setting
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My favorite part is how the rose water deepens the fruit flavor without being obvious. I gave this in jars with ribbon last winter and everyone asked for more.
Storage Tips
Keep jars refrigerated for best freshness. They last several months chilled. For shelf stable storage use water bath canning with proper technique. Let jars cool fully before labeling and storing
Ingredient Substitutions
Frozen raspberries can replace fresh ones especially in off season. If you lack rose water try a drop of orange blossom or simply omit for classic raspberry jelly
Serving Suggestions
Pair with labneh or mascarpone on toast. Swirl into yogurt or dollop over panna cotta. Stir into champagne or spoon onto brie with crostini
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Cultural Inspiration
This preserve style honors traditional European jam making where fruit clarity and simple ingredients are prized. The rose note adds a Middle Eastern twist perfect for gifting or celebration
Frequently Asked Questions About Recipes
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. They still provide excellent flavor and natural pectin for proper setting.
- → Why should I avoid pressing the berries during straining?
Pressing can force pulp through, resulting in a cloudy jelly. Letting gravity do the work ensures clarity.
- → What is the purpose of rose water?
Rose water enhances the natural raspberry flavor with a subtle floral note, making the jelly more aromatic.
- → How do I know when the jelly is set?
Use a thermometer to reach 220°F or perform the cold plate test—jelly should wrinkle when nudged with a finger.
- → How long does the jelly last in the fridge?
Properly sealed jars can last for several months in the refrigerator. For longer storage, use canning techniques.
- → Can I reuse the strained pulp?
Yes, the leftover pulp is great in smoothies, baking, or stirred into yogurt—no need to waste it.