How to Make Black Raspberry Jelly - A Step-by-Step Guide

Black raspberries are a delicious summer fruit that adds a unique flavor to any recipe. One popular way to preserve the flavor of black raspberries is by making black raspberry jelly. This sweet and tangy jelly can be used as a spread on toast, a topping for yogurt or ice cream, or as a filling in pastries. It's a versatile and tasty addition to any pantry.

Black raspberry jelly is made by cooking down the berries with sugar and pectin to create a thick, spreadable jelly. The vibrant ...

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Ingredients

  • 10 cups black raspberries
  • ¼ cup lemon juice
  • 5 cups white sugar
  • 1 (1.75 ounce) package powdered fruit pectin

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr
  • Servings: 96
  • Yield: 6 cups of jelly

  • Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until the dripping stops. Press gently. Measure 3 cups of juice and pour into a large pot.
  • Stir lemon juice into the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
  • Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  • Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year. Refrigerate opened jellies for up to 3 weeks.
  • Nutrition

    47 cal.

    • Total Fat: 0g
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 0g
    • Vitamin C: 4mg
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 21mg