Beverly Bees

Backyard beekeeping for the love of bees and honey.

Raspberry Honey Jelly on my windowsill.

Raspberry Honey Jelly Recipe

My Award Winning Raspberry Honey Jelly Recipe

by Anita Deeley at BeverlyBees.com

When I’m not busy working with my bees, I love cooking and canning and I’m always trying to find new ways to get local raw honey into my diet.  Not only does it have amazing health benefits, but it tastes wonderful.  When you buy local raw honey no two honey jars purchased over time will taste exactly alike and trying each and every one is like a new adventure.  In the weeks to come, I will be regularly sharing with you my favorite cooking with honey recipes.

I decided to start off with a wonderful Raspberry Honey Jelly recipe I came up with that placed Second at the Topsfield Fair Beekeeping Jelly competition in 2011.  The honey is the star of this recipe, so be sure to use a honey you love.  This jelly has a strong honey flavor with a subtle infusion of raspberries.  It is best made with a light mild tasting honey.  The raw local honey gives each and every batch of this jelly its own unique taste.   It is wonderful spread on a warm piece of toast in the morning and is bursting with honey flavor.

Raspberry Honey Jelly Recipe

 Ingredients

  • 3.5 cups Raspberries, washed and drained
  • 2-1/2 cups raw honey
  • 1 (3-ounce) package liquid pectin
Instructions
  1. In large saucepan combine berries with up to ¼ cup water to prevent scorching (less is better for a stronger raspberry flavor). Bring to boil over medium heat stirring often. Reduce heat and cover loosely. Crush berries occasionally to create a juice. Simmer for 10 minutes. Strain the mixture through a damp jelly bag. Let drip undisturbed for at east 2 hours.
  2. Preheat canner and prepare jars by sterilizing in boiling water for 10 minutes. Keep jars hot until needed. Preheat jar lids for 5 minutes.
  3. Combine ¾ cups strained raspberry juice, and honey in a 6-quart saucepan, stir well.
  4. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly for 1 minute. Remove from heat. Skim off any foam.
  5. Ladle the jelly into the hot jars, leaving ¼ inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight.
  6. Place jars in preheated canner and bring to a rolling boil. Process jars for 5 minutes. Remove canner from heat. Let sit for 5 minutes. Carefully remove hot jars from water with a jar lifter and place them on a towel on the counter. Let sit for 24 hours. Check the seals before storing and use within 12 months.
Notes – Makes about 3 half pint jars. You can also make this recipe without processing it in a canner, as described in step 6, just be sure to keep your jelly refrigerated and use it right away.

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My Raspberry Honey Jelly placed Second at the Topsfield Fair Beekeeping Jelly Competition in 2011.

Copyright © 2011-2014. Anita Deeley, BeverlyBees.com. All rights reserved.

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16 Comments

  1. This sounds amazing. I bet it will be great on bread fresh from the oven. Is liquid pectin the only kind you use? I’m pretty much exclusively using Pomona’s Pectin now and love it.

    Thanks for the recipe.

    • No I use all different kinds. I had a hard time finding the Pomona’s Pectin last summer. I need to bulk order some for this year. Where do you get yours? I want to make my own pectin from apples in the fall. Have you tried that?

  2. Raspberries are my fave berries so I’ve pinned this to remember to give it a try this season.

    • Thanks, Mark! If you want it to have a stronger raspberry flavor try to use a very light color honey and add as little water as possible when cooking the berries. I also want to try this with blackberries this year.

  3. This looks wonderful! It’s good to see that you can use the liquid pectin successfully with the honey instead of sugar. I was under the impression that it wouldn’t set up. Very good to know! Would you consider adding this post to my blog’s homestead hop? It’d be a perfect fit! http://littlefarminthebigcity.blogspot.com/2012/04/homestead-helps-wednesday-homestead-hop_11.html

  4. This looks so yummy! I can’t wait to try it! My best friend and her husband are just starting their own bee hives so I’ve got some local honey coming my way! This will be my first recipe to try.
    Jan from Tipgarden.blogspot.com

    • Thanks Jan! If you like honey you will love this jelly too. It can be hard to get honey your first year as a beekeeper, so I wish your friends a great beekeeping season and hope their bees make lots of yummy honey for you. The raw local honey is delicious and well worth the wait. Enjoy it!

  5. Can you do this with out using raw honey? I don’t know of a source for the raw honey in this area. Wondering if the honey I buy at the store would work. Thanks

    • Hi Myrna,
      While the recipe will work with store honey it won’t taste the same. Raw honey has complex flavors that are brought out in this jelly. Most of the honey you buy in the store has been filtered and pasteurized, removing the beneficial ingredients to help the honey have a longer shelf life without crystallizing. Some imported honey seen in grocery stores may actually even contain non honey ingredients in it. You can usually buy raw honey at farm stands or farmers markets. You can also look up your state on the honey locator http://www.honeylocator.com/locator/find/ and see if you can find some raw local honey near you. If all else fails, check back with me in a couple months and I may have some raw honey for you to try.
      Anita

  6. I love raspberry jam! I’ll have to give this one a try.

    I’ve never heard of liquid pectin. Is this pectin organic or somehow better or special? That was one problem I noticed when we used to make jam with honey, it was runnier. Perhaps we can now make jam again.

    • The jelly sets perfect with the liquid pectin. It comes as a liquid in a foil packet and is usually next to the jars of pectin at the store. Liquid and powder pectin act differently and are not interchangeable in recipes. I’m not sure if there is an organic version or not, perhaps you could try Whole Foods? Let me know if you find one and how your jelly comes out.

  7. Hi,
    Thanks for this recipe it looks amazing! What a great idea for holiday gifts! I would love to try it but I can’t find pectin here. I know there is a natural way to make pectin (apple peels and seeds) but I haven’t been successful at it. Do you know any recipes?

    • Yes. Here is one I have not tried yet but will this fall. It makes 4 cups of pectin and is from the book Small Batch Preserving by Ellie Topp and Margaret Howard. Make this with apples in the fall when pectin is at it’s highest. The fresher the apple the higher the pectin amount. Use 7 tart apples, 4 cups water and 2 tbsp lemon juice. Do not peel or core apples. Cut into quarters. Combine with water and lemon juice. Bring to a boil over high heat, then reduce heat, cover and simmer, stirring occasionally for 40 minutes. Strain liquid through coarse sieve and then again through a jelly bag. Ladle into hot jars and process in boiling water canner for 10 minutes. Let me know how it works for you!

  8. Pingback: Stewed Rhubarb with Ginger and Raw Honey - Beverly Bees

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