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Black Raspberry Jelly
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1500 minutes
Homemade black raspberry jelly: sweet, versatile spread for baking and breakfast.
Ingredients:
  • 10 cups black raspberries
  • 0.25 cup lemon juice
  • 5 cups white sugar
  • 1 (1.75 ounce) package powdered fruit pectin
Instructions:
  • Mash black raspberries in a bowl. Strain the berries through a sieve or cheesecloth into another bowl, allowing the juice to drip through. Gently press to extract all the juice. Measure out 3 cups of juice and transfer to a large pot.
  • In a large pot over high heat, combine lemon juice and sugar, stirring constantly until it comes to a full boil. Quickly mix in the pectin and let it boil for exactly 1 minute, continuing to stir constantly. Remove from heat and skim off any foam with a metal spoon before serving.
  • Check canning jars for cracks and rings for rust, getting rid of any faulty ones. Submerge them in gently simmering water. Clean new, unused lids and rings in warm soapy water.
  • Efficiently transfer the jelly mixture into hot, sterilized jars, leaving 1/8-inch space at the top. Glide a clean knife or thin spatula along the insides of the jars to release any air bubbles. Use a damp paper towel to wipe the rims clean. Seal with lids and screw tightly.
  • Fill a large stockpot halfway with water and bring it to a boil with a rack placed inside. Lower jars into the boiling water, ensuring they are 2 inches apart, using a jar holder. Add more boiling water to cover the jars by at least 1 inch. Bring it back to a rolling boil, cover the pot, and process for 5 minutes.
  • After taking the jars out of the stockpot, allow them to cool for 24 hours, with enough space between each. Press the center of each lid gently to check if it is sealed properly. You can take off the rings and store the jars in a cool, dark place for up to a year. Opened jellies can be kept in the refrigerator for up to 3 weeks.

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