Black Raspberry Jelly
Raspberry Jelly Recipe from Raspberry depot
- Source of the Best Raspberry Recipes -
If you are fortunate to have Black Raspberries, here is a great Black Raspberry Jelly Recipe that is simple to make and easy to follow. You need about six 8-ounce size jars for this recipe.
Ingredients
3 cups prepared berry juice (about 5 pints)
1/4 cup lemon juice
1 3-ounce pouch of liquid fruit pectin
1/2 tsp. butter or margarine
5 cups sugar
Directions
Prepare black raspberries by crushing, one layer at a time with a potato masher.
Place prepared black raspberries in dampened jelly bag of several layers of dampened cheesecloth (or another method of your choice to separate the seeds). Let the juice drip, undisturbed, for at least 2 hours or overnight.
*Note - squeezing the jelly bag may cause the jelly to be cloudy.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Measure juice and other ingredients. If you need more juice, simple add water to the fruit and pulp extract.
Combine the prepared juice with the lemon juice and sugar in a steel pan.
Add the butter to reduce the foaming.
Bring mixture to a full rolling boil, stirring often.
Add the pectin.
Continue to boil hard for 1 minute, stirring constantly.
Remove from heat, and skim off foam if necessary.
Ladle hot jelly into the hot jars, leaving 1/4 headspace.
Wipe the rim, center the lid on the jar and apply the band till fingertip tight.
Process jars in a boiling water canner for 10 minutes, adjusting for altitude.
Remove the jars and cool.
Makes about 6 jars (8 ounce size).
*For the Basics of Boiling Water Bath Canning go here.
How about making some delicious muffins, scones, or pancakes to top with your amazing Blackberry Jelly?
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