Raspberry jelly time

Our homestead is covered in raspberries. My wife is our family berry picker so I got to make the jelly.

Looks heavenly

Raspberries is one of the main reasons I got a steam juicer.
That and elderberries.

I think the juice is thinner than when it's pressed out though.

17 jars, nice job.
Your friends are going to love you, even more.

Looks beautiful Ron.
Raspberry is one of my favourite jams. I don't normally bother with seed removal. My method is to first stew some Bramley seedling (other cooking apples would probably work) then add the whole raspberries and a bit of lemon juice and cook gently to soften. I add sugar to the same weight as volume (1 kg per litre, 1lb per pint) stir to dissolve, then bring up to a boil till setting point, then put into jars etc.
The pectin for setting comes from the cooking apples, as long as you remove the cores and skin you can do this without having to strain or remove the apples. You could use cores and skins from using the apples elsewhere I suppose and strain off the juice after boiling, but I've not tried that yet. Maybe when I have a glut of my own cooking apples I will give making my own pectin extract a go.
I do have lots of raspberries this year so maybe I will try a batch of raspberry jelly (that's the UK term for jam without seeds/skins)

Nancy Reading wrote:
I do have lots of raspberries this year so maybe I will try a batch of raspberry jelly (that's the UK term for jam without seeds/skins)

We sort of use the term jam and jelly interchangeably here. Jam is usually containing more "stuff" like seeds and skins and pulp where jelly is more refined and clear.

18 more half pints today. This time with the seeds left in.

My wife tells me that jelly is made from fruit juice and jam is made from fruit. But then I'm not sure what preserves are -- maybe when the fruit is broken down even less than in jam?

Christopher Weeks wrote:My wife tells me that jelly is made from fruit juice and jam is made from fruit. But then I'm not sure what preserves are -- maybe when the fruit is broken down even less than in jam?

Exactly - and preserves aren't typically gelled, but quite liquid. Think canned peaches - maybe with spices and flavorings added. Last year, I made pear preserves, with lemon juice(for acid & brightening the flavor), honey, whole allspice, cinnamon sticks, star anise, black peppercorns, and crushed nutmeg. It was amazing, warmed, with a scoop of vanilla ice cream.