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This gorgeous seedless raspberry jelly with a hint of rose water delivers pure, intense berry flavor without any seeds—just what you need if you love raspberries but hate those little bits getting stuck in your teeth. The rose water doesn't make it taste flowery—it just makes the raspberry flavor pop even more!
I whipped up some jars of this jelly last summer and gave them to my buddies. Before I knew it, three of them were bugging me for how to make it! You can't help but fall for that bright color and clean taste.
Key Ingredients and Shopping Advice
- Raspberries - Pick the juiciest, most colorful ones you can find
- Rose Water - A tiny splash brings out the berries' natural flavor
- Lemon Juice - Adds natural thickening power and cuts the sweetness
- Sugar - Helps it set up right and keeps it fresh longer
- Water - Just enough to help pull the juice from the berries
The real trick is in the straining part, where you separate those pesky seeds and pulp from the pure berry juice, leaving you with a clear, flavor-packed jelly.
Step-by-Step Making Guide
- Step 1: Pull Out All The Raspberry Flavor
- Cook raspberries with water until they totally break down. This pulls out all the good stuff and natural thickeners from the fruit. Keep stirring so nothing burns or sticks to the bottom.
- Step 2: Strain Everything
- Put wet cheesecloth in several layers over a fine strainer and pour your berry mix through it. The key here is letting gravity do its thing—don't push or squeeze it or your jelly won't be clear.
- Step 3: Strain One More Time
- For super clear jelly, run the juice through fresh cheesecloth again. This extra work pays off with that beautiful see-through look everyone loves.
- Step 4: Mix In The Sweet Stuff
- Put your strained juice in a clean pot and add sugar, lemon juice, and rose water. Getting these amounts just right makes all the difference. Boil it up until it's thick enough to set.
- Step 5: Check If It's Ready
- Use a cooking thermometer to see when it hits 220°F, which means it'll set up nicely. You can also drop a little on a cold plate—if it wrinkles when you push it with your finger, it's good to go.
- Step 6: Fill Your Jars
- Pour the hot jelly into clean jars and close them tight. Keep them in the fridge for the freshest taste and just-right softness. It'll keep setting up as it gets cold.
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Delightful Smooth Consistency
This jelly sets up softer than store-bought kinds, giving it a fancy feel that just melts away in your mouth. Unlike those bouncy, stiff jellies with added pectin, this one spreads like a dream on hot toast without ripping it up. The soft texture also makes it great for mixing into yogurt or putting between cake layers.
Not Just For Breakfast
Sure, it's amazing on toast with cream cheese or labneh, but don't stop there! Warm it up a bit for a fancy sauce over vanilla ice cream. Put a spoonful on your cheese board next to sharp cheddar. Stir some into your champagne for a quick fancy drink, or mix it with olive oil and white wine vinegar for the prettiest salad dressing ever.
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Stunning Homemade Presents
Nothing beats the wow factor of this ruby-red jelly in pretty glass jars where light shines through. Pair it with a fresh loaf of good bread and some cultured butter for a host gift that'll get you invited back. Small jars work great as wedding or party favors with cute labels. The rose connection makes it extra fitting for romantic celebrations.
Using It Year Round
Summer berries straight from the bush give the best flavor, but frozen raspberries work great in winter too. The jelly-making process actually pulls tons of flavor from berries that might be too soft to eat fresh but still taste amazing. It's a smart way to use up end-of-season fruit.
Important Notes
- Never push down when straining or you'll end up with cloudy jelly
- Straining twice makes it crystal clear and gorgeous
- This sets up softer than jelly from the store
- Keeping it cold helps it get the perfect thickness
- Definitely wear something dark when making this, those raspberry stains don't come out!
I found out the hard way about being patient with straining after my first try ended up cloudy with bits of seeds. Now I just let it drip on its own for that perfect seed-free result.
Pro Kitchen Tricks
- Get the cheesecloth wet first so it won't soak up your precious juice
- Stack up several cheesecloth layers for the clearest result
- Wash your pot completely between steps so no seeds sneak in
- Spoon off any foam that forms for the prettiest look
- Let your jars cool all the way before putting them in the fridge
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This Raspberry Rose Jelly has become my go-to summer treat. It captures what makes raspberries so special in the purest way, without a single seed getting in the way. The rose water is so subtle most folks can't pick it out, but they always mention how the raspberry flavor seems extra powerful.
Last Bits of Advice
- Try to use it within a year for best taste, though it often stays good longer in the fridge
- For pantry storage, follow proper canning steps
- Small jars work better for gifts or trying different ways to use it
- Don't toss the strained pulp, use it in smoothies or baking
- Team it up with crusty bread and labneh for a simple but amazing snack
Frequently Asked Questions
- → Do I need extra pectin?
- Nope! The berries and lemon juice will do just fine.
- → Should I wash the raspberries?
- Skip it. It helps keep their taste pure and natural.
- → Are jar seals necessary?
- If you're refrigerating, you're good without them for months.
- → What if I skip the rose water?
- Leave it out for classic raspberry flavor or swap with orange blossom water.
- → How do I know it's done?
- Hit 220°F or use the plate check to confirm!