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


  • 3.5 cups Raspberries, washed and drained
  • 2-1/2 cups raw honey
  • 1 (3-ounce) package liquid pectin
  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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