Raspberry Honey Jelly

Raspberry Honey Jelly

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


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.
Preheat canner and prepare jars by sterilizing in boiling water for 10 minutes. Keep jars hot until needed. Preheat jar lids for 5 minutes.
Combine ¾ cups strained raspberry juice, and honey in a 6-quart saucepan, stir well.
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.
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.
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.
Makes about 3 half pint jars

From BEVERLY BEES