Every baker needs to build up their go-to recipes for sauces and fillings because these little details are the easiest ways to change up your recipes and create something spectacular! This homemade raspberry jelly will be a great go-to recipe because it is so easy to make and very flavorful.
I was surprised to see how easy this homemade jelly was to make, and how versatile it is! So far I have used this jelly on my peanut butter and jelly cookies, and in my raspberry filled cupcakes with lemon buttercream. I am sure I will find more uses for this homemade raspberry jelly as time goes on.
Alright, you ready to get started?! Let’s get baking!
How to make homemade raspberry jelly
I have made this jelly from frozen raspberries, however, you can choose to use any berries from the freezer section of the grocery store. You should also be able to make this with fresh berries, but I like the convenience of using frozen berries, and it is a little easier on the pocketbook.
First, you will want to pour the berries into a saucepan on medium heat. Stir occasionally. It will take approximately ten minutes to break down the berries. It will start to look like the photo when it breaks down.
When the berries have thoroughly broken down, bring it to a light boil and add the sugar.
In a separate bowl whisk together the cornstarch and water. The cornstarch reacts weirdly to the water so it will feel like you are stirring concrete. It will be fine, just stir it so that everything is thoroughly mixed, and add it to the berries.
Stir the homemade jelly mixture vigorously for a full minute and then remove from the heat and let cool. It will thicken as the jelly cools down. You will want to give it a few stirs as it cools so that it doesn’t get too thick.Print
Sweet, homemade raspberry jelly. Easy to make. Great jelly to use for fillings in cake, cupcakes and on peanut butter and jelly cookies.
- 4 cups frozen berries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons water
- Place berries in medium pot and heat over medium-high heat until berries break down. Approximately 10 minutes.
- Bring raspberries to a light boil. Stir in sugar and return to boil.
- In a separate bowl whisk together cornstarch and water, and pour into the raspberry mixture.
- Stir the mixture vigorously for 1 minute and then remove from heat. Allow to cool and thicken, stirring occasionally.
Storage: Lasts 3-4 weeks in fridge, or 3-4 months in freezer.
- Category: Dessert
- Cuisine: American
More recipes that use this Raspberry Jelly:
Don’t forget to check out the peanut butter and jelly cookies or the raspberry filled cupcakes with lemon buttercream recipes that use this homemade raspberry jelly recipe. I found that I had enough jelly to make both recipes.
Thanks for checking out this homemade raspberry jelly recipe. Do you have any fillings or jellies that you like to bake with? Please comment below. I would love to hear about it!