Making Wild Raspberry Jelly With A Smoky Lake Steam Bottler

July is Wild Raspberry Season in Wisconsin. Red and black raspberries are one of the many delicious gems our sugarbush has to offer each summer!

In the above video, we’ll share how we use the Smoky Lake Steam Bottler to turn these berries into delicious jelly. The Smoky Lake Steam Bottler proves again and again to be such a versatile piece of equipment. It can serve so many purposes, year round!

Video Contents

• 0:24 About the Equipment we are using
• 0:45 Rinsing the Berries
• 2:21 Jelly Vs Jam
• 2:35 Removing the Seeds
• 4:10 Three Ingredients
• 4:52 Adjusting the recipe for the amount of juice you actually have
• 5:34 Add Juice to the Filter Finisher Bottler Pan
• 6:12 Add SureJell, stirring constantly on high heat
• 6:38 Reaching a boil and adding sugar
• 6:55 Tips regarding sugar
• 7:42 We’ve reached a boil and we’re ready to start canning
• 7:55 Filling jars
• 8:36 Clean out the Filter Finisher Bottler
• 8:52 Processing the jars in boiling water for 5 minutes
• 10:17 Reasons why using the Filter Finisher Bottler to make raspberry jelly is easier
• 11:44 Our finished product. The best jelly ever!
• 12:07 Bonus Footage: “You Never Wipe the Countertops!”

Ingredients for Wild Raspberry Jelly

• 5-1/2 Cups Sugar
• 1 box Fruit Pectin (AKA SureJell)
• 4 Cups of Wild Raspberry Juice

Recipe Steps

1. Rinse the berries to remove bugs or debris. If you have a Smoky Lake Filter Tray, spread the berries in a single layer so that they don’t crush each other and you can clearly see/inspect the berries.
2. Remove the seeds using a Norpro or similar device.
3. Combine the SureJell and Raspberry Juice in your Smoky Lake Filter Finisher Bottler Pan. Stir constantly on high heat until reaching a boil.
4. Add the sugar. Continue stirring until it returns to a boil.
5. Fill your jars with the jelly and add the lids. You may notice foam on top of the jelly in your pan/pot. No worries. If you are using a Filter Finisher Bottler, this foam will only appear in the last jar that you fill. Otherwise, you may choose to skim off any foam before canning.
6. Clean out the Filter Finisher Bottler Pan.
7. Return the jars to the Filter Finisher Bottler Pan and cover them with water, the depth should be about 1 inch above the lids.
8. Boil for 5 minutes.
9. Remove jars from the water and allow them to cool. The Raspberry Jelly will thicken over the next 24 hours.