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