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Black Raspberry Jelly Recipe

Cooked Jam using Black or Wild Raspberries

If you are looking for a great Black Raspberry Jelly Recipe that is simple to make and easy to follow, you have found a great one here!

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If you are fortunate to have Black Raspberries making jelly is one way that you can preserve the good taste of this delicate berry for a long time ... even when summer is long gone.

This recipe will make about six 8-ounce size jars of scrumptious jelly.

How to Make Black Raspberry Jelly


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


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. Try to avoid squeezing the jelly bag, as squeezing the bag may cause the jelly to become "cloudy".

Prepare boiling water canner.

Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

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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 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 to Boiling Water Bath Canning Instructions

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