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Raspberry Lemonade Jelly

Source of Recipe


From "Better Homes & Gardens Jams and Jellies"



List of Ingredients



• 5 lemons
  
• 2 cups raspberries
  
• � cup water
  
• 4� cups sugar
  
• � of a 6-ounce package (1 foil pouch) liquid pectin
  






Instructions



1. Remove 3 tablespoons lemon zest and squeeze � cup juice from lemons.
   In a small saucepan slightly crush raspberries. Stir in the � cup water and lemon zest. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Remove from heat; let stand 10 minutes.
   
   
2. Line a fine-mesh sieve with two layers of 100-percent-cotton cheesecloth; set sieve over a medium bowl. Pour raspberry mixture into sieve. Let stand 10 minutes to allow juices to drain. Using the back of a spoon, press gently to extract any remaining liquid; discard seeds and peel. Measure raspberry juice and add enough water to equal 1⅓ cups total.
   
   
3. In a 6- to 8-quart heavy pot combine raspberry juice, lemon juice, and sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.
   
   
4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a � inch headspace. Wipe jar rims; adjust lids and screw bands.
   
   
5. Process filled jars in a boiling water canner 5 minutes (start timing when when water returns to boiling). Remove jars; cool on wire racks.
   
   
   Makes 4 half-pint jars